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# aye, and
only parmesan grated in parma can be called parmesan. fact.
(I helped save b3ta! stouffer, Wed 21 May 2003, 12:27, archived)
# otherwise
it's a grated hard cheese product
(I helped save b3ta! Monkeyboy, Wed 21 May 2003, 12:29, archived)
# Shirley...
...it doesn't have to be grated there?
(Fellmeister, Wed 21 May 2003, 12:29, archived)
# does
now. fact.
(I helped save b3ta! stouffer, Wed 21 May 2003, 12:30, archived)
# But but but
If the cheese is produced there, sent over here and then grated in Croydon, it's no longer parmesan cheese?
(Fellmeister, Wed 21 May 2003, 12:31, archived)
# don't
ask me. ask the eu. parma ham has to be sliced in parma, parmesan has to be grated there.
(I helped save b3ta! stouffer, Wed 21 May 2003, 12:34, archived)
# Do you have
a name or numbe of someone in the EU? I DEMAND an explanation!
(Fellmeister, Wed 21 May 2003, 12:36, archived)
# um, romano
prodi. off you go now.
(I helped save b3ta! stouffer, Wed 21 May 2003, 12:41, archived)
# You're missing the point
what is it called if it's made in Parma, but not grated (anywhere)..?
(I helped save b3ta! Ijon Tichy, Wed 21 May 2003, 12:35, archived)
# Well mine's
a similar point and i'm not missing it either...
(Fellmeister, Wed 21 May 2003, 12:38, archived)