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Parmesan
I love cheese, I always have. While searching the Internet for a new recipe, I came across an article by Forbes about Parmesan cheese (http://www.forbes.com/sites/larryolmsted/2012/11/19/the-dark-side-of-parmesan-cheese-what-you-dont-know-might-hurt-you/) that I thought was very interesting.
For those of you who just like the taste but do not know much more about that cheese, here is a brief explanation:
Parmigiano Reggiano is a specialty cheese with a trademark in Italy that may only contain milk (produced in the Parma/Reggio region and less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). In Italy, Parmigiano Reggiano can only be called this when it meets these standards. It is a very tasty cheese and suited for all kinds of dishes. It is so healthy that even American and Russian astronauts took it along to space!
The author of the article explains that when the cheese is ‘translated’ into English it is simply called “Parmesan”. That name is not protected in the U.S. or other countries, leading to various kind of cheeses of varying quality. But the packages make these Parmesan cheeses look like the real Italian thing.
Other countries stick to the official name, Parmigiano Reggiano, when they are using or selling the official cheese from Parma. When not dealing with the official hard cheese from Parma, it becomes simply Parmesan and translates accordingly into other languages. Here a few examples:
simplified Chinese: 巴马干酪
The pronunciation: Bā mǎ gānlào
Korean: 치즈
The pronunciation: chijeu
Japanese: パルメザン
The pronunciation: Parumezan
Polish and Romanian use ‘Parmezan’
Portuguese translates it into ‘Parmesão’
Turkish leaves it as Parmesan
This famous cheese is such a commodity that the northern Italian bank, Credito Emiliano, accepts wheels of cheeses as security for loans. Credem (Credito Emiliano) actually built two warehouses to keep the around half a million of wheels safe and at the right temperature.
‘Buon Appetito’ when you eat Parmigiano Reggiano the next time.
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