European food-labeling restrictions

[john70t]

(let's keep this out of parf 'kay)

Wines are named after the regions in which the grapes are grown:
Understanding How Wines are Named - For Dummies
U.S. federal regulations fix the legal minimum percentage of the named grape at 75 percent (which means that your favorite California Chardonnay could have as much as 25 percent of some other grape in it). In Oregon, the minimum is 90 percent (except for Cabernet, which can be 75 percent). In Australia, it’s 85 percent. And in the countries that form the European Union (EU), the minimum is 85 percent."

Same region, same food source(grapes), same product.
Makes sense.

There is a new proposal to do the same with cheese:
Europe says US-made cheeses can't use Old World names | Fox News
"That's clear from recent agreements with Canada and Central America, where certain cheese names were restricted unless the cheese came from Europe. Under the Canadian agreement, for example, new feta products manufactured in Canada can only be marketed as feta-like or feta-style, and they can't use Greek letters or other symbols that evoke Greece."

Same region, same food source(cows/goats), same product.
Or not.
What say ye?

[GH85Carrera]

There is no such place as the city or province of Feta.

I saw that Kraft would have to rename the Parmesan cheese in the familiar green shaker style plastic cans. Kraft says they made the name a household product name and made it popular. Now the French want to claim the name to it.

We all understand that Champagne can only come from one area in France. The rest of the world has to sell Sparkling Wine. I have been to many parties over the years and no one ever asked if I wanted some sparkling wine, they called it Champagne.

[nota]

french ?
I thought parma was in italy

[onlycafe]

at least we can retain american cheese.

[RWebb]

Kraft can simply say "Parmesan Style" Cheese on its label. Seems like a reasonable compromise.

If I want to buy a particular product, I want to know if I am or not.

Calif. wineries nearly ruined the names Chablis & Burgundy. When the Oregon guys started out they went to Burgundy and explained what they wanted to grow and make and that they would not do any name poaching. The Burgundians were so grateful, they GAVE them some grape cuttings.

Now Calif. pinot noir is acknowledged as a force, tho it usually does not taste quite like a Burgundy, and they are trying to climb out from the mis-labelling of 50 years ago.

[imcarthur]

I don't know how anybody can ever mistake Kraft Parmesan for real Parmigiano Reggiano but I do want a clear choice on the supermarket shelf. So yes, I support regional name protection. As Randy pointed out, wine sorted itself out through various means once California realized that it could compete on the world stage & didn't have to coattail anymore.

Ian