Frederic Melton
Kraft's 100% Grated Parmesan Cheese is a topic of debate among consumers, with some considering it “real” Parmesan cheese while others questioning its authenticity. In the United States, the term Parmesan is not regulated, allowing any hard Italian-style grating cheese made from cow's milk to be labelled as such. However, in the European Union, the word Parmesan is legally defined as genuine Parmigiano-Reggiano made according to Italian D.O.C. regulations, which specify the cheese's production methods, ingredients, and region of origin. This discrepancy in regulations has led to confusion and concerns about the authenticity of Kraft's Parmesan cheese.
| Characteristics | Values |
|---|---|
| Is Kraft Parmesan Cheese real cheese? | Yes, it is made using similar methods as real Parmesan, but it does not meet the strict requirements to be labelled as Parmigiano-Reggiano. |
| Is it considered "real" Parmesan? | In the United States, the term "Parmesan" is not regulated, and Kraft Parmesan is considered real Parmesan. However, in the European Union, the term "Parmesan" is legally defined as genuine Parmigiano-Reggiano, so Kraft was forced to stop selling its cheese labelled as Parmesan in Europe. |
| Ingredients | Milk, cheese culture, salt, enzymes, cellulose powder, potassium sorbate |
| Nutrition | High in calories, saturated fat, and sodium |
| Allergens | Milk |
| Processing concerns | Low |
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What You'll Learn
Kraft Parmesan is made from premium quality milk
In the United States, the term "Parmesan" is not regulated. This means that any hard Italian-style grating cheese made from cow's milk can be labelled as Parmesan. As a result, Kraft Parmesan, which is made from milk, cheese culture, salt, and enzymes, can be marketed as Parmesan cheese in the US. It is a versatile and affordable product that can be used as a topping or mixed into cooked sauces, adding flavour to various dishes.
However, in the European Union, the term "Parmesan" is legally defined. Since 2008, the word "Parmesan" is defined by law as only genuine Parmigiano-Reggiano, made according to Italian D.O.C. regulations. Parmigiano-Reggiano must be made in the Parma or Reggio Emilia regions of Italy and can only contain three ingredients: milk produced in the Parma/Reggio region (less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). Due to these stricter requirements, Kraft was legally forced to stop selling its cheese labelled as Parmesan in Europe.
The differing regulations highlight the nuances in the term "imitation". For example, if the same set of ingredients and production methods for making Parmigiano-Reggiano were used in both Italy and the United States, only the cheese produced in Italy would be considered Parmigiano-Reggiano, while the one produced in the US would be an 'imitation'.
While Kraft Parmesan may not be traditional Parmigiano-Reggiano, it is still enjoyed by many consumers who appreciate its flavour, freshness, and value for money. It is a convenient option available in an 8 oz shaker, making it easy to store and use.
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Kraft Parmesan is not considered real Parmesan
Kraft Parmesan is considered real cheese and is made using similar methods to those used for authentic Parmesan. However, it does not meet the strict requirements to be labelled as Parmigiano-Reggiano, the technical term for Parmesan according to Italian D.O.C. regulations.
In the United States, the term "Parmesan" is not regulated, and any hard Italian-style grating cheese made from cow's milk can be labelled as such. This means that while Kraft Parmesan may be made with premium quality milk, it is not considered "real" Parmesan. It is an imitation of Parmigiano-Reggiano because it is made outside of the designated regions of Parma or Reggio Emilia and may contain additional ingredients.
European regulations require Parmesan to be produced in Parma or Reggio Emilia to be labelled as such. Due to these differing regulations, Kraft was legally required to stop selling its cheese labelled as Parmesan in Europe. The D.O.C. label guarantees that consumers are getting the "real" product and not an imitation of an Italian product.
The ingredients of Kraft Parmesan include milk, cheese culture, salt, enzymes, cellulose powder, and potassium sorbate. Cellulose powder, derived from wood chips, is added as an anti-clumping agent, while potassium sorbate is used to protect the flavour. While it is a convenient and flavourful addition to various dishes, it is not considered authentic Parmesan.
Kraft Parmesan has received mixed reviews, with some consumers appreciating its flavour, freshness, and value for money, while others find it lacking in comparison to genuine Parmesan. It is a versatile product that can be used as a topping or mixed into cooked sauces, but it may not meet the expectations of those seeking traditional Parmigiano-Reggiano.
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Kraft Parmesan is real cheese
Kraft Parmesan is made from milk, cheese culture, salt, and enzymes. It also contains cellulose powder, an anti-clumping agent derived from wood chips, and potassium sorbate, which is used to protect its flavor. It is considered "real cheese" and is made using similar methods to traditional Parmesan. However, it does not meet the strict requirements to be labelled as Parmigiano-Reggiano, the technical term for Parmesan cheese.
In the United States, the term "Parmesan" is not regulated, and any hard Italian-style grating cheese made from cow's milk can be labelled as such. As a result, Kraft Parmesan is considered real Parmesan in the US. It is made with premium quality milk and delivers a sharp, distinctive taste. It is a versatile product that can be used as a topping or mixed into cooked sauces, making it a convenient and flavorful addition to various dishes. Kraft Parmesan has received positive reviews from customers who appreciate its flavor, freshness, and value for money.
However, in the European Union, the word "Parmesan" is legally defined. Since 2008, the term has been defined by law as only genuine Parmigiano-Reggiano, made according to Italian D.O.C. regulations. Parmigiano-Reggiano must be made in the Parma or Reggio Emilia regions of Italy and can only contain three ingredients: milk produced in the Parma/Reggio region (less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine). Due to these differing regulations, Kraft was legally forced to stop selling its cheese labelled as Parmesan in Europe.
The distinction between Kraft Parmesan and traditional Parmigiano-Reggiano lies primarily in their production locations and adherence to specific standards. While Kraft Parmesan may not be traditional Parmigiano-Reggiano, it is still considered real cheese and can be enjoyed as a tasty and affordable alternative. It is important to note that the term "Parmesan" can be used more generally to refer to any hard Italian-style grating cheese made from cow's milk.
In summary, Kraft Parmesan is considered real cheese, but it is not considered "real" Parmesan in the traditional sense of the term. The difference lies in the specific regulations and standards surrounding the term "Parmesan" in different geographical regions. While Kraft Parmesan may not meet the strict requirements for the Parmigiano-Reggiano label, it is still a popular and convenient option for consumers in the United States, where the term "Parmesan" is not regulated.
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Kraft Parmesan is versatile and flavourful
Kraft Parmesan is a versatile and flavourful product that can be used in a variety of dishes. It is made with premium quality milk and delivers a sharp, distinctive taste. Kraft Parmesan is a great option for those looking to add a tasty and affordable cheese to their pasta, salad, or pizza. The product has received positive reviews from customers who appreciate its flavour, freshness, and value for money.
While it is considered "real cheese" and is made using similar methods to traditional Parmigiano-Reggiano, Kraft Parmesan does not meet the strict requirements to be labelled as such. This is due to European regulations that dictate only cheese produced in the Parma or Reggio Emilia regions of Italy can be labelled as "Parmesan". As a result, Kraft was legally forced to stop selling its cheese labelled as Parmesan in Europe.
In the United States, however, the term "Parmesan" is not regulated, and any hard Italian-style grating cheese made from cow's milk can be labelled as such. This means that while Kraft Parmesan may not be traditional Parmigiano-Reggiano, it can still be enjoyed as a tasty and affordable alternative. Kraft Parmesan is also available in a convenient 8 oz shaker, making it easy to store and use.
Kraft Parmesan is a versatile product that can be used as a topping or mixed into cooked sauces. It is a convenient and flavourful addition to a variety of dishes. However, it is important to note that Kraft Parmesan may not be suitable for those with specific allergies or health concerns, as it contains milk, cheese culture, salt, enzymes, and other additives.
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Kraft Parmesan is not regulated in the US
In the United States, Kraft Parmesan is considered real Parmesan cheese. However, the term "Parmesan" is not regulated in the US, allowing any hard Italian-style grating cheese made from cow's milk to be labelled as Parmesan. This differs from the regulations in Europe, where the term "Parmesan" is legally defined and protected.
In the European Union, the word "Parmesan" is defined by law as genuine Parmigiano-Reggiano, made according to Italian D.O.C. regulations. These regulations, known as Denominazione di Origine Controllata, were enacted in 1955 to protect the names, origins, production methods, and characteristics of Italian food and wine. Parmigiano-Reggiano must be made in the Parma or Reggio Emilia regions of Italy and can only contain three ingredients: milk produced in the Parma/Reggio region, salt, and rennet (a natural enzyme from calf intestine).
Due to these differing regulations, Kraft was legally forced to stop selling its cheese labelled as Parmesan in Europe. In the US, however, Kraft Parmesan can be marketed as a tasty, affordable alternative to traditional Parmigiano-Reggiano. It is made with premium quality milk and delivers a sharp, distinctive taste, making it a versatile product that can be used as a topping or mixed into cooked sauces.
While Kraft Parmesan may be considered real cheese, it does not meet the strict requirements to be labelled as Parmigiano-Reggiano. This has led to some confusion and concerns among consumers, who may be unsure of the ingredients they are consuming. It is important to note that Kraft Parmesan is not a direct imitation of Parmigiano-Reggiano, but rather a separate product that falls under the broad label of "Parmesan" in the United States.
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Frequently asked questions
Yes, Kraft Parmesan is considered real cheese, but it is not considered "real" Parmesan.
In the United States, the term "Parmesan" is not regulated, and any hard Italian-style grating cheese made from cow's milk can be labelled as such. However, in the European Union, the word "Parmesan" is legally defined as genuine Parmigiano-Reggiano, which must be made in Parma or Reggio Emilia according to Italian D.O.C. regulations.
Kraft Parmesan is made from milk, cheese culture, salt, and enzymes. It also contains cellulose powder, an anti-clumping agent derived from wood chips, and potassium sorbate, which is used to protect its flavor.
Most cheeses don't score well in terms of health because they are high in calories, saturated fat, and sodium. Kraft Parmesan contains a high level of saturated fat and is also one of the top sources of sodium in the American diet.
