On Sun, 01 Apr 2007 11:56:08 -0400,
wrote:

>On Sat, 31 Mar 2007 15:36:38 +1200, TheGolfersWife <> wrote:
>
>>of the other popular types from France and Denmark and even England
>>are made here in New Zealand (but we are not allowed to give them
>>their original names - only a subtitle in brackets!)
>
>OK, I have to know the story behind this.... What is the reasoning behind it???
>
>Whats the big deal if its says Parmesan Made in Nz or Parmesan Made in Italy.
>
>Consumers can choose based on the source and/or cost if its
>
>This reminds me of the whole champagne v. sparkling wine BS.
>
>champagne is champagne is champagne, its all bubbly or "sparkling" wine. You can
>see where its made by reading the label.

Well you might like to tell that to the French wine authorities, and
likewise the Italian cheese authorities. The French will NOT allow
the term Champagne to be used on any bottles of bubbly pinot noir
(which is what Champagne is) because Champagne is a territory in
France.

And yes you can see where its made by reading the label, but the
French are very precious about all this and feel they actually hold
the market in the top champagnes - and I think they do have the best
because their grapes are so old, and not because they have the best
method of making it.

Likewise the French will NOT allow the term Burgundy to be used on
pinot noir - which is what Burgundy is!

You and I know the difference. The Australians know the difference,
and all these other wine-making countries can do with champagne is to
call it Methode Champenoise. Now isnt that stupdi?

The Italian Parmigiano Reggiano cheesemakers made strong overtures to
whoever is in control of trade names (the World Trade Association?)
that New Zealand parmesan cheesemakers could not use the term Parmesan
because it is a registered trade name of a cheese in Italy. I think
that this has not been totally followed up (unlike the business with
French wines) and some of the local cheesemakers here do call their
Parmesan just that.

I don't see the French objecting to our Camembert and Brie cheeses -
so with the French it seems confined to wines!

One could argue for a long time about it, but in the long run you and
I will buy the type of wine we like best wherever it comes from! How
about that?

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The Golfer's Wife

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