Andy Montoya
Parmesan cheese, a hard, dry, and sharp-flavored cheese, is a topic of debate when it comes to capitalization. The cheese, originating from the northern provinces of Parma and Reggio Emilia, has sparked discussions on whether the P in Parmesan should be capitalized. Some sources suggest that Parmesan is capitalized because it refers to the place of origin, Parma. On the other hand, others argue that it has undergone genericization, where a proper noun becomes assimilated into common language, making it uncertain whether capitalization is necessary.
| Characteristics | Values |
|---|---|
| Cheese type | Parmesan |
| Cheese description | Hard, dry, and sharp-flavored |
| Sold as | Grated or wedges |
| Capitalization rules | Capitalize proper names, including place names |
| Parmesan origin | Parma |
| Capitalization usage | Inconsistent, but some sources capitalize Parmesan |
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What You'll Learn
- Parmesan is capitalised because it refers to the place of origin, Parma
- Capitalisation indicates a proper noun, adjective, or trademark
- Parmesan is an adjective, describing the cheese from Parma
- Genericisation: when a brand name becomes a common noun
- Other cheeses with capitalisation debates include Cheddar and Mozzarella
Parmesan is capitalised because it refers to the place of origin, Parma
The word "Parmesan" is capitalised because it refers to the place of origin, Parma, a city in Italy. This is a common practice with foodstuffs, especially those from Europe, where each region takes pride in its products. Capitalisation is a way to denote the place of origin, which is often seen as a "brand".
The cheese Parmesan, or Parmigiano-Reggiano, originates from the northern provinces of Parma and Reggio Emilia, and so the name is derived from the city of Parma. The word "Parmesan" is borrowed from the Middle French "parmisan", which likely has roots in a western Upper Italian variant of the word "parmigiano". The suffix "-igiano" is an adjective suffix of appurtenance, which comes from Vulgar Latin *-ēs- and the Latin adjective suffix of place, -iānus.
The process of genericisation can sometimes affect the capitalisation of words. For example, the word "hoover" is now often used to refer to any vacuum cleaner, not just those made by the Hoover company. However, this does not seem to be the case with "Parmesan", as the capitalisation is still widely used and recognised.
Some writers may choose to capitalise certain cheese names, such as "Camembert", while others, like "mozzarella", are not capitalised because they are adjectives or do not derive from a place or brand name. The capitalisation of food names can be a complex issue, and there may not always be a clear-cut rule. However, in the case of "Parmesan", the capitalisation is directly linked to its place of origin, Parma.
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Capitalisation indicates a proper noun, adjective, or trademark
Capitalisation in English is a complex topic, and the rules are often inconsistent. In general, proper nouns, adjectives, and trademarks are capitalised.
In the case of foodstuffs, especially those from Europe, capitalisation often indicates a proper noun or adjective, which is usually the place of origin. For example, Parmesan cheese, or Parmigiano-Reggiano, originates from the northern Italian provinces of Parma and Reggio Emilia. The name is derived from the Italian adjective suffix of appurtenance, -"igiano", which is combined with the place name "Parma" to form "Parmigiano". Thus, the capitalisation of "Parmesan" indicates its proper noun status as a place name and its adjective status as a descriptor of the cheese's origin.
However, the capitalisation of cheese names is not always consistent. For instance, "mozzarella" is not derived from a place name or brand name but is an adjective, yet it is often not capitalised. Similarly, while some writers capitalise "Camembert", others do not.
The use of capital letters can also depend on whether the name is being used as a noun or an adjective. For example, "Cheddar" is often capitalised when used as a noun ("I bought some Cheddar") but not when used as an adjective ("I bought some Cheddar cheese").
Trademarks and brand names are also usually capitalised, although whether this capitalisation is followed when the term enters common usage can vary. For example, the brand name "Biro" is capitalised, but the generic term "ballpoint pen" is not.
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Parmesan is an adjective, describing the cheese from Parma
Parmesan is an adjective describing the cheese from Parma. The Italian adjective for the city and province of Parma is "Parmigiano", and the cheese produced in this region is called Parmigiano-Reggiano. This is the full Italian name for what is commonly known as Parmesan cheese.
The name Parmesan was used as early as the 17th-19th centuries in Italy and France, according to some evidence. The earliest written record of Parmesan cheese is from the year 1254. The production of Parmesan cheese is a labour-intensive process that involves time, skill, precision, and dedication from cheesemakers. It is made from high-quality cow's milk and aged for at least 12 months, resulting in a hard, granular cheese.
Parmigiano-Reggiano is a specific cheese from Italy, made in designated regions under PDO status. Parmesan, on the other hand, refers to similar hard cheeses made outside of these specific regions, often following similar methods but without following PDO regulations. These imitation cheeses are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano.
In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese", defining aspects of both the production process and the final result. This has led to some variation in the ingredients and methods used to produce Parmesan-style cheeses, resulting in a range of flavours and textures that may differ from the traditional Parmigiano-Reggiano.
Despite the variations and imitations, Parmesan cheese, or Parmigiano-Reggiano, remains one of the world's most popular and beloved cheeses. It is often grated and sprinkled on pasta dishes, salads, and other Italian and Mediterranean dishes, adding a savoury, nutty flavour to many recipes.
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Genericisation: when a brand name becomes a common noun
The capitalisation of food names, especially cheeses, can be a tricky area of the English language. Proper names are usually capitalised, and this includes trademark and copyright names or brand names. However, when a brand name becomes a common noun through a process known as 'genericisation', it can be spelled with a lowercase letter. For example, 'Hoover' with a capital 'H' refers to the brand Hoover, but when used as a verb, 'to hoover', or as a generic noun, 'a hoover', it is often spelled with a lowercase 'h'.
The same can be said for 'Biro', which is a specific type of pen, but the term is often used to refer to any ballpoint pen. In this case, the company threatened litigation against the generic use of the term with a lowercase 'b'. This is an example of how the use of a capital letter can indicate the specific brand, while a lowercase letter can indicate a generic product.
In the case of Parmesan cheese, the capitalisation can depend on the context and intended meaning. Parmesan cheese, with a capital 'P', is specifically the cheese from the city of Parma in Italy. The name is derived from the Italian 'Parmigiano' or 'Parmigiano-Reggiano', meaning "of the city of Parma". So, when referring to this specific cheese, it is appropriate to capitalise 'Parmesan'.
However, the term 'parmesan' with a lowercase 'p' has become a generic term for a type of hard, dry, sharp-flavoured cheese that can be sold grated or in wedges. This generic term can refer to similar cheeses produced outside of Parma or to imitation cheeses that have a similar flavour or texture to the original Parmesan. When using 'parmesan' in this broader sense, it is acceptable to spell it with a lowercase 'p'.
It is worth noting that the capitalisation of food names, especially cheeses, can vary depending on regional and personal preferences, and there may not always be a clear-cut rule. Some writers may choose to capitalise 'Cheddar' when referring to the specific cheese but use 'cheddar' when using it as an adjective to modify the word 'cheese'. Ultimately, it is essential to consider the context and intended meaning when deciding whether to capitalise food names.
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Other cheeses with capitalisation debates include Cheddar and Mozzarella
The capitalization of cheese types is a matter of debate, and there are differing opinions on whether to capitalize Cheddar and Mozzarella.
Cheddar
Cheddar is a place in England that produces Cheddar cheese. Therefore, some people argue that "Cheddar cheese" should be capitalized, similar to how "Kentucky Bourbon" is capitalized because it originates from Kentucky. However, others argue that it has ceased to be conventional to capitalize "Cheddar" as it has become a generic term through a process called 'genericization'. In this process, a brand name becomes assimilated into everyday language and is no longer capitalized, such as the term "hoover" for vacuum cleaners. Additionally, when the word "Cheddar" is used as an adjective modifying the word "cheese," it is less likely to be capitalized.
Mozzarella
Mozzarella is another cheese type with capitalization debates. Some people argue that it should not be capitalized because it does not derive from a place or brand name but is instead an adjective. However, the capitalization of mozzarella is inconsistent, and some writers choose to capitalize it in their texts.
In conclusion, the capitalization of cheese types like Cheddar and Mozzarella depends on various factors, including the word's origin, its usage as a proper noun or adjective, and the conventions followed by different writers and regions.
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Frequently asked questions
Parmesan cheese is a proper noun and is therefore capitalized. The word Parmesan is derived from the place of origin, the city of Parma, hence the capitalization.
Other types of cheese that are capitalized include Cheddar, Swiss, and Camembert. These cheeses are capitalized because they are also derived from proper nouns, similar to Parmesan.
Yes, there are some types of cheese that are not capitalized, such as mozzarella. This is because the word mozzarella is derived from an adjective and not a place name or brand name.
