Two Italian Cheese Makers To Produce Authentic Kosher Parmesan

 If you’ve been eating kosher Parmesan for the past five years, the chances are it’s not been the real thing. Although in the English-speaking world the term “Parmesan” is often used to refer to generic grated cheese, the real Parmesan – a trademark protected both by Italian law and European Union regulations – specifically refers to Parmigiano-Reggiano, a hard cheese produced in northern Italy according to a centuries-old tradition.

Currently, there is no kosher Parmigiano-Reggiano available. Soon, however, the “king of Italian cheeses” will be able to claim its spot on the tables of observant Jews, as two local producers launch their own kosher lines.

To be recognized as Parmigiano-Reggiano, a cheese must fulfill strict requirements. For instance, the milk must come from cows fed solely on grass or hay. The cheese must age for at least 12 months and be produced only in a few provinces in Italy: “Parmesan” really means “Cheese from Parma,” although the law also allows for producing it in the neighboring provinces of Reggio Emilia, Modena and Bologna.

To read the rest of the story, please go to: Haaretz