Talk:Parmesan

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Food and drink: Cheeses High‑importance

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This article has previously been nominated to be moved. Please review the prior discussions if you are considering re-nomination.

Discussions:

RM, Parmigiano Reggiano → Parmesan, No consensus, 4 September 2013, discussion
RM, Parmesan → ?, Merged into Parmigiano Reggiano, 14 August 2015, discussion
RM, Parmigiano Reggiano → Parmesan, Moved, 25 January 2022, discussion

Production

Can we talk about the very specific numbers such as 24 cheeses high and 90 cheeses wide? WTH is going on? If these are established standards it should be mentioned. On the other hand, the whole Production section reads like it was transcribed from documentary subtitles

Strange cheese phenomenon

Grated Parmesan cheese always forms large clumps when kept in a closed container in a freezer. They sit on the top of the rest of the cheese, as though they climbed up there on their own. Apparently it has something to do with a strange physical phenomenon involving the particles' relatively large surface area. I don't know if this is important enough to include in the article, but it's certainly a strange thing. Is it just me—or wouldn't it be fun to include a time-lapse video of this happening? Okay, I'll stop bothering you now. – AndyFielding (talk) 16:27, 10 April 2023 (UTC)[reply]

If you believe that that there is a relevant physical phenomenon actually worth noting as being peculiar to Parmesan then you need to find a reliable source to cite and add some text to the article. Sbishop (talk) 09:37, 11 April 2023 (UTC)[reply]

Parmesan is not longer permitted

A few days ago, the European Union Court decided that the practice known as "Italian Sounding" is no longer permitted. Therefore, you can no longer translate "Parmigiano" into "Parmesan" because it is illegal in Europe. Moreover, if a cheese is not "Parmigiano," but rather an imitation, it is no longer allowed to label such imitations with the name "Parmesan." This decision aims to protect the originality and uniqueness of this excellent Italian product. Please update the page accordingly.

Thank you, Anna

Livorno, Tuscany 31-Oct-2023

Parmesan vs. Parmigiano-Reggiano

Parmesan is, by definition, not Parmigiano-Reggiano. The name of the original Italian cheese is protected within the EU and the Parmesan name refers to bootleg cheese made outside the designated area and specifications. They don't look the same, nor do they taste the same. For example, Kraft makes "Parmesan", as does (in Canada) Saputo; both are vastly inferior to the real thing. The article's name should be changed, and the article modified to reflect the differences between the cheeses. 198.154.189.18 (talk) 19:28, 4 January 2024 (UTC)[reply]

“King of Cheeses”

This seems an absurd fact to have on Wikipedia. Anyone can call any food “Practically Perfect” and it’s true as long as they believe it. I think we should keep Wikipedia free of such opinion claims, personally. 2001:56A:FCFE:E200:30E8:568A:1C75:B950 (talk) 21:48, 3 March 2024 (UTC)[reply]