Cheesy

Kraft wants legislation to reduce the aging requirements for parmesan. Again. (Via The Food  Section.) First of all, suprised to learn that the FDA actually has appelation controlee-type standards for American cheeses that imitate Italian ones to begin with. I started to get indignant, but decided that if you choose to buy parm in a green can, getting fussy about aging times might be a bit like talking about the impact of terroir on your bottle of Cisco. In general though, it is always concerning when the definition of words can be changed by lobbying, and even more so the presumption that you could do so. Perhaps we need a new cabinet position -- Secretary of  Semiotics.

Comments

[alizinha]

As a child who ate plenty of Kraft parmesan cheese from a can, I never understood quite why we put it on our spaghetti in the first place. It had little to no flavor (which was fine by me, picky eater that I was) and seemed purely decorative--cream-colored powder that slowly melted into the dark red tomato sauce.

Wasn't til I was in college that I learned about the real stuff and that it actually had flavor. (And that you were allowed to eat it in chunks, too.)