Italy is set to fight the U.S. bid to export its “Italian” cheeses to markets around the world. A recent attempt to get American-produced parmesan onto the FAO’s Codex Alimentarius, a roster of foods that are approved for export, would be a heavy blow to Italy’s most prized Parmigiano Reggiano cheese. Italian parmesan must follow strict traditional production methods. Exports have recently risen by 7 percent to Europe, but a significant drop in exports to the U.S. was reported as production of “false” parmesan has increased there.
According to an Italian farmer’s association, Chinese production of false Italian fontina, mozzarella, and parmesan cheeses has already claimed a 52.6 billion euro market.
