Damon Mcknight
Parmesan cheese is traditionally associated with Italy, and specifically the Parmigiano Reggiano variety produced in a particular region of the country. However, there is also a market for Australian-made Parmesan cheese, with several local manufacturers producing their own versions of this iconic cheese. The question of whether the term Parmesan should be exclusively tied to Italian-made cheeses has been the subject of legal debate, with some arguing that it is a generic term referring to a style of hard cheese that can be produced in various countries, including Australia. This debate highlights the complex nature of branding and intellectual property considerations in the global food industry.
| Characteristics | Values |
|---|---|
| Parmesan cheese made in Australia | Yes |
| Producers | Gippsland Cheese, RIPE Cheese, Saputo Dairy Australia, Mil Lel |
| Trademark dispute | Between CDFPR and Kraft Foods Group Brands LLC |
| CDFPR's claim | Parmesan cheese can only be sourced from a region of Italy and cannot be made in Australia or elsewhere |
| Kraft's claim | "Parmesan" is a generic term in Australia for a style of hard cheese produced in Australia and other countries |
| Number of Parmesan cheese manufacturers in Australia | At least 16 |
| Australian Dairy Industry Council's stance | Parmesan cheese is a generic term in Australia for a particular style of hard cheese |
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What You'll Learn
Kraft Foods Group LLC trademark dispute
Parmesan cheese is made in Australia, with some companies aiming to create Australian parmesan that rivals the Italian original.
Kraft Foods Group LLC, an American food company, has a long history dating back to 1903 when it was founded by James L. Kraft as a cheese company based in Chicago. Over the years, Kraft has acquired numerous trademarks through acquisitions and registrations, including popular brands like Jell-O, Miracle Whip, and Grey Poupon. The company has also sponsored various sporting events and television series, such as the Kraft Nabisco Championship and Kraft Hockeyville.
In terms of trademark disputes, while I couldn't find specific details of disputes involving Kraft Foods Group LLC, it is common for large companies with extensive trademark portfolios to encounter trademark disputes. Trademark disputes can arise for various reasons, including allegations of trademark infringement, trademark dilution, or disputes over ownership of trademarks during mergers and acquisitions. Given the size and scope of Kraft's business and its diverse range of products, it is likely that they have encountered trademark disputes at some point, although the specific details are not readily available.
Kraft Foods Group LLC, being a large and established company, likely has a robust trademark protection strategy in place. They have registered trademarks in various categories, including cheese, spreads, processed cheese, grated cheese, mayonnaise, salad dressings, packaged combinations, and powdered drinks. The company has also acquired trademarks through mergers and acquisitions, such as the acquisition of Jell-O through a merger with General Foods in the early 1990s.
To protect their trademarks, Kraft would typically employ a team of legal experts specializing in intellectual property law. They may also work proactively to secure their trademarks by regularly monitoring for potential infringements and taking swift legal action when necessary. Additionally, Kraft may also have internal guidelines and training programs to ensure consistent and proper use of their trademarks by employees and business partners.
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Parmesan vs Parmigiano Reggiano
Parmesan cheese is made in Australia, Argentina, and the United States, but none compares to Italy's Parmigiano-Reggiano. Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano-Reggiano is aged for at least two years, with some varieties aged for three or four years, resulting in an extremely granular texture and complex flavor.
Parmigiano-Reggiano is produced in the Italian provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. Under Italian law, only cheese produced in these provinces may be labeled "Parmigiano-Reggiano." European law also classifies the name, as well as its translation "Parmesan," as a protected designation of origin (PDO). This means that within the European Union, Parmesan and Parmigiano-Reggiano refer to the same cheese.
However, outside of Europe, particularly in the United States, the term "Parmesan" is not regulated and often refers to imitation cheeses. These imitation Parmesans are mass-produced, using additional ingredients, shorter aging times, and lower-quality techniques, resulting in a product that lacks the nutty, crumbly richness of authentic Parmigiano-Reggiano.
In Australia, local dairies produce organic Parmesan cheese inspired by Italian grana cheeses. These Australian Parmesans are matured for more than 12 months and have a traditional 'grana' texture and a clean, sweet, lingering flavor. They are also made using non-animal rennet, making them suitable for vegetarians.
While Parmesan cheeses made outside of Italy may be delicious in their own right, Parmigiano-Reggiano is considered the "'King of Cheeses,'" renowned for its complex flavor, granular texture, and deep connection to its region of origin.
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Australian-made Parmesan
Parmesan cheese is traditionally made in Italy, and there is debate over whether the term "Parmesan" should be reserved exclusively for cheeses made in this country. However, Australian-made Parmesan is available, and there are at least 16 different Parmesan cheese manufacturers within Australia.
One example of Australian-made Parmesan is MIL LEL, a hard-style, authentic, crumbly Parmesan cheese made in Australia from cow's milk. Another is Gippsland Cheese, a semi-hard cheese made in the classic Italian Parmesan style, perfect for grating or shaving over salads and pasta. Gippsland Cheese is made locally to the classic Italian Parmesan recipe and aged for 12 months. It has a smooth flavour and a soft, crumbly texture, making it perfect for everyday use.
Symons' Dairy, which has been in the same family for three generations, also produces an organic Australian Parmesan. This cheese has been matured for over 12 months to allow its flavour to fully develop, resulting in a traditional 'grana' texture and a clean, sweet, lingering flavour. It is made using non-animal rennet, making it suitable for vegetarians.
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Vegetarian Parmesan
Parmesan cheese is not traditionally vegetarian. This is due to the use of rennet, which is derived from the inner lining of the fourth stomach of calves, goats, or lambs. However, there are some brands that produce vegetarian Parmesan, such as Organic Valley, Trader Joe's, and Mauro & Gianni. These companies use non-animal rennet, which is suitable for vegetarians. In fact, it is estimated that more than 98% of rennet used in US-produced cheeses is from non-animal sources.
In Australia, there are options for vegetarian Parmesan as well. RIPE Cheese offers an organic Australian Parmesan that is made using non-animal rennet, making it suitable for vegetarians. This cheese has been matured for over 12 months and has a traditional 'grana' texture and a clean, sweet, lingering flavour. Gippsland Cheese also offers an Australian Parmesan made in the classic Italian style, though it is unclear whether they use animal or non-animal rennet.
For vegetarians who want to avoid animal rennet, there are a few alternatives to traditional Parmesan. Some companies use microbial enzymes that mimic the effects of chymosin, which is the enzyme found in animal rennet. Other options include using plant-based alternatives, such as boiling cardoon thistle, artichokes, or nettles in water and straining the end result with a cheesecloth, which leaves behind a thickening enzyme similar to chymosin.
While some people may not want to give up their beloved Parmesan cheese, it is important to note that there are options available that are suitable for vegetarians. Whether it's seeking out vegetarian-friendly brands or opting for plant-based alternatives, vegetarians can still enjoy the taste of Parmesan without compromising their dietary choices.
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Australian dairy industry's stance
The Australian dairy industry's stance on the topic of Parmesan cheese is that it is a generic term used to indicate a particular style of hard cheese, rather than exclusively referring to cheeses made in Italy. This position is supported by the Australian Dairy Industry Council, which recognizes that Parmesan cheese is produced by multiple manufacturers within Australia.
The industry's perspective is exemplified by the case of Kraft Foods Group Brands LLC (Kraft) registering the trademark "KRAFT PARMESAN CHEESE." Kraft provided evidence that they had been selling Parmesan cheese in Australia since 1966 and presented market research demonstrating the presence of other non-Italian Parmesan cheese products in the Australian market. They also argued that the term "Parmesan" is used generically in Australia to describe a style of hard cheese, rather than denoting a specific geographical origin.
However, this stance has been contested by the consortium of Parmigiano Reggiano cheese producers in Italy, known as the Consorzio Del Formaggio Parmigiano Reggiano (CDFPR). They opposed Kraft's trademark registration, asserting that Parmigiano Reggiano is a cheese that can only be sourced from Italy and cannot be made in Australia or elsewhere. CDFPR provided evidence that the terms "Parmesan" and "Parmigiano Reggiano" are often used interchangeably in Australia, indicating that Parmesan exclusively refers to Parmigiano Reggiano cheese. They also surveyed Australians, finding that almost 25% believed Parmesan cheese is made exclusively in Italy.
Despite the ongoing debate, the Australian dairy industry maintains its position that Parmesan is a generic term for a specific style of cheese, allowing for the production and marketing of Australian-made Parmesan cheeses. This stance has resulted in the availability of locally sourced Australian Parmesan cheeses, crafted in the classic Italian Parmesan style, contributing to the diversity of cheese offerings in the country.
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Frequently asked questions
Yes, there are several Australian manufacturers that produce Parmesan cheese.
Australian Parmesan cheese is made in the classic Italian Parmesan style, but it has a unique flavour and texture. It is matured for at least 12 months, giving it a sweet and lingering flavour. It also has a traditional 'grana' texture.
Yes, Australian Parmesan cheese is made using non-animal rennet, so it is suitable for vegetarians.
You can buy Australian Parmesan cheese from specialty cheese shops or online retailers. Some brands that sell Australian Parmesan cheese include RIPE Cheese, Gippsland Cheese, and MIL LEL.
