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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
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)
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 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)
I propose to create two separate pages: one entitled "Parmesan" (this one), obviously including Parmigiano Reggiano as primary information, and the other entitled "Parmesan (US)"; the first page would remain unchanged and, among other things, would solve the problem of all those pages that have the word and wikilink "Parmesan" within them (such as, for example, many Italian food pages), which would remain unchanged, as the wikilink would take the reader to the "Parmesan" page (this one); for the second page, I'm sure there are American experts who can create it. In addition, a hatnote should be created on the first page to indicate "Parmesan (US)". In my opinion this is the best solution. JacktheBrown ( talk) 00:30, 26 March 2024 (UTC)
Let's decide by the end of the year, please. JacktheBrown ( talk) 18:25, 2 April 2024 (UTC)
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)
There is a bad repetition in this paragraph ("they can also"): "They can also be broiled and eaten as a snack if they have no wax on them. They can also be infused in olive oil or used in a steamer basket while steaming vegetables." Are there native English speakers who would like to improve it? JacktheBrown ( talk) 21:47, 21 May 2024 (UTC)
This is the
talk page for discussing improvements to the
Parmesan article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
Archives:
1Auto-archiving period: 500 days
![]() |
![]() | This ![]() It is of interest to multiple WikiProjects. | |||||||||||||||||||||||||||||||||||||||
|
![]() | This article has previously been nominated to be moved.
Discussions:
|
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
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)
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 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)
I propose to create two separate pages: one entitled "Parmesan" (this one), obviously including Parmigiano Reggiano as primary information, and the other entitled "Parmesan (US)"; the first page would remain unchanged and, among other things, would solve the problem of all those pages that have the word and wikilink "Parmesan" within them (such as, for example, many Italian food pages), which would remain unchanged, as the wikilink would take the reader to the "Parmesan" page (this one); for the second page, I'm sure there are American experts who can create it. In addition, a hatnote should be created on the first page to indicate "Parmesan (US)". In my opinion this is the best solution. JacktheBrown ( talk) 00:30, 26 March 2024 (UTC)
Let's decide by the end of the year, please. JacktheBrown ( talk) 18:25, 2 April 2024 (UTC)
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)
There is a bad repetition in this paragraph ("they can also"): "They can also be broiled and eaten as a snack if they have no wax on them. They can also be infused in olive oil or used in a steamer basket while steaming vegetables." Are there native English speakers who would like to improve it? JacktheBrown ( talk) 21:47, 21 May 2024 (UTC)