Andy Montoya
There is no clear consensus on whether Parmesan should be capitalized when referring to the cheese. Some sources claim that it should be capitalized because it is named after Parma in Italy, while others argue that it should not be capitalized when used as an adjective to modify the word cheese. Ultimately, there does not seem to be a consistent rule for capitalizing cheese names, and it may come down to a matter of style or preference.
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What You'll Learn
Parmesan is a hard, dry, sharp-flavoured cheese
Parmesan cheese is typically spelled with a capital "P" and is characterised by its hard, dry texture and sharp flavour. Parmesan cheese is produced in the northern Italian provinces of Parma and Reggio Emilia, although it is also made in other regions. The cheese is named after the city of Parma and is often referred to as Parmigiano or Parmigiano-Reggiano.
The capitalisation of the word "Parmesan" has been a subject of debate, with some arguing that it should be capitalised when referring to the specific cheese from Parma, while others suggest that it should only be capitalised when referring to the branded product, Parmigiano-Reggiano. However, it is generally accepted that when referring to the cheese in a general context, such as "parmesan cheese in a shaker at a restaurant," it is not necessary to capitalise the word.
The inconsistency in capitalisation can be attributed to the fact that there is no standardised rule for capitalising cheese names, especially for European varieties. Each region takes pride in its products, and capitalisation is influenced by the place of origin rather than treating the name as a brand. For example, Cheddar cheese is derived from the place name "Cheddar," and while some argue for capitalisation, it has become conventional to spell it with a lowercase "c."
Similarly, cheeses like Swiss cheese and mozzarella are named after their places of origin, but it is not consistent whether these names are capitalised. Ultimately, the capitalisation of "Parmesan" may depend on the style guide or house style of the writer's publication, the context in which it is used, and whether it refers to the specific cheese from Parma or a generic grated cheese.
In summary, Parmesan cheese, with its distinct hard and dry texture and sharp flavour, is typically spelled with an initial capital letter, reflecting its association with the city of Parma. However, the lack of consistent capitalisation rules for cheese names, particularly European varieties, contributes to the ongoing debate surrounding the capitalisation of "Parmesan."
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Parmesan is named after Parma, Italy
Parmesan cheese, or Parmigiano Reggiano, is indeed named after the Italian province of Parma. The name Parmigiano Reggiano is a combination of the Italian adjective for the city and province of Parma ("Parmigiano") and the adjective for the province of Reggio Emilia ("Reggiano"). The cheese is produced in these two provinces, as well as in Bologna, Mantua, and Modena.
The origins of Parmesan cheese can be traced back to the Middle Ages, with the earliest written record of Parmigiano Reggiano dating back to the year 1254. According to legend, Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf life of the large quantity of milk they were producing. During the 1300s and 1400s, these monks held a monopoly on Parmesan cheese and exported it to different regions of Italy.
As Parmesan cheese gained popularity, it spread throughout the rest of Europe, leading to the emergence of numerous imitators. In response, Italy issued a decree granting exclusive control over the production and sale of Parmesan cheese to the Parmigiano-Reggiano cheese Conzorzio. In 1955, the official name of authentic Parmesan cheese was established as Parmigiano-Reggiano.
Within the European Union, the term "Parmesan" is legally protected and may only refer to Parmigiano Reggiano, which must be produced using traditional methods and specific geographic areas. However, outside the EU, the name "Parmesan" has become genericized and is often used for locally produced imitations. In the United States, for example, the term "Parmesan" is not regulated, and while a cheese labeled as Parmesan may be genuine Parmigiano Reggiano, it is more likely to be an imitation.
The name "Parmesan" is derived from the Italian word "Parmigiano-Reggiano," which is the translation used in English and American contexts. The cheese is also referred to as "grana" in Italy, referring to its granular texture. The production of Parmesan cheese has been standardized over the years, but it has consistently been dry, hard, and grainy since the 15th century.
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Parmesan is sold grated or in wedges
Parmesan cheese, known for its granular texture, is commonly sold grated or in wedges. While the pre-grated variety is convenient, it often pales in comparison to the freshly grated version. In fact, opting for pre-grated Parmesan may increase the likelihood of purchasing imitation cheese. This is particularly true in the United States, where the term "Parmesan" is unregulated, and most versions are imitations of the original Italian Parmigiano-Reggiano.
Parmigiano-Reggiano is produced in specific regions of Italy, including Parma, from which it derives its name. Under Italian law, only cheese manufactured in these provinces may bear the label "Parmigiano-Reggiano." European law also recognises "Parmigiano-Reggiano" and its translation, "Parmesan," as protected designations of origin.
Within the European Union, Parmesan and Parmigiano-Reggiano are considered the same cheese. However, outside of Italy, finding authentic Parmigiano-Reggiano can be challenging. In the United States, for example, consumers may find it difficult to distinguish between genuine Parmigiano-Reggiano and imitation "parmesan" cheeses.
To ensure you are purchasing authentic Parmigiano-Reggiano, look for the signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed repeatedly on the rind. This cheese can be found at specialty cheese stores, Italian markets, and many supermarkets. If you are unsure, asking the cheesemonger for guidance is always a good idea.
While pre-grated Parmesan may be tempting for its convenience, the superior flavour of freshly grated Parmigiano-Reggiano is worth the effort. As a gourmet food, Parmigiano-Reggiano is not excessively priced, and a small amount can significantly enhance your culinary creations. So, the next time you cook, consider purchasing a wedge of genuine Parmigiano-Reggiano and grate it yourself to elevate your dishes to the next level.
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Whether to capitalise food names is inconsistent
Some people argue that food names should be capitalised when they are named after a place, such as Parmesan cheese, which originates from the northern provinces of Parma and Reggio Emilia. However, this rule is not consistently applied, as can be seen with Kentucky bourbon, which is not always capitalised despite being named after Bourbon County, Kentucky.
Another factor that can influence capitalisation is whether the food is a trademark or brand name. For example, Boursin is a trademarked cheese that is typically capitalised. However, this rule is also not consistently applied, as some people may choose to capitalise non-trademarked food names if they are commonly associated with a specific brand.
Additionally, the context in which the food name is used can impact capitalisation. For example, "Cheddar" is more likely to be capitalised when used as a noun ("I bought some Cheddar at the store") and less likely to be capitalised when used as an adjective ("I like Cheddar cheese").
Overall, there does not appear to be a clear rule for capitalising food names, and usage varies depending on the specific word, regional differences, and personal preference.
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Parmesan is not a trademark, so it doesn't need to be capitalised
Parmesan cheese is a hard, dry, and sharp-flavored variety of cheese that is sold grated or in wedges. The name "Parmesan" is derived from the northern provinces of Parma and Reggio Emilia in Italy, where the cheese originates. While some people choose to spell the word with a capital "P," it is not necessary to do so.
Capitalization of food names, especially European ones, can be tricky because each region takes pride in its products. Generally, capitalization is used for brand names or trademarks. However, in the case of foodstuffs, the "brand" is often the place of origin, which does not require capitalization. For example, "Swiss cheese" is not capitalized because it is named after Switzerland, and the same applies to "Parmesan cheese."
There are exceptions to this rule, such as when a company trademarks a specific name for its product. In those cases, the trademarked name is usually capitalized. However, Parmesan cheese is not a trademarked product, so it does not fall into this category.
It is worth noting that some writers and publications may choose to capitalize "Parmesan" for stylistic or consistency reasons within their content. Ultimately, there is no hard and fast rule, and usage can vary. However, considering that Parmesan cheese is named after a place and is not a trademark, it is generally acceptable to use a lowercase "p" when writing "parmesan cheese."
In conclusion, Parmesan cheese, when referred to in general terms, does not require capitalization. This is because it is a type of cheese named after a place and is not a trademarked product. Therefore, it follows the same convention as other place-named foods like "swiss cheese" or "kentucky bourbon," where the place name is not capitalized.
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Frequently asked questions
Parmesan cheese is named after Parma, Italy, so it is a proper noun.
There is no consistent rule for capitalizing cheese names. Parmesan cheese can be spelled with a capital "P" as it is a proper noun, but it is also acceptable to not capitalize it, especially when it is followed by the word "cheese".
You can choose to capitalize Parmesan cheese when referring to the specific cheese from Parma, Italy, or when capitalizing for emphasis or brand recognition.
You may choose not to capitalize Parmesan cheese when using it as a common noun, or when it is followed by the word "cheese". For example, "I sprinkled some parmesan cheese on my pasta."
