[ZirconEncrustedTweezers]

Having tasted Parmigiano-Reggiano, I certainly cannot disagree with them regarding the coarse powder in green cans passed off as parmesan in this country.

[dainbramaged]

Having tasted Parmigiano-Reggiano,
The king of cheese, right there. It takes a twelve year apprenticeship to be allowed to make it.

[MarkL]

Having tasted Parmigiano-Reggiano, I certainly cannot disagree with them regarding the coarse powder in green cans passed off as parmesan in this country.

That's the key... The fact that you're eating "Parmigiano-Reggiano" gives it the unique, high quality flavor, just like "pecorino-romano," or "Maytag Bleu."

It's like saying that any cheese made outside of Europe can't be labeled "cheese" (with the exception of "Valenzuelan Beaver Cheese.")

Mark