Viewing a single comment thread. View all comments

Martyr-X t1_j76e7si wrote

Reply to comment by Mechanicallvlan in Cheese by BetterMakeAnAccount

Ok, I can dig that, especially with the EU standards and regulations for naming rights, etc. I appreciate the discourse and education, and it seems it was wrong of me to disparage any of the “cheaper” brands as less than or lacking. I will certainly apply the practical knowledge of generally buying cheaper PR in the future.

However I still say that all PR is not created equal, even if it’s all approved and inspected to be above some minimum level of quality. I’d argue there’s still a gradient, in both quality (a cheese expert would be able to tell the subtle differences) and quantity (rarity ie small artisanal families vs larger corporate operations, aging 12 or more months). Both of which drive price differences, hence why some wheels cost hundreds of dollars and others cost thousands. I admit that I’m no PR expert and I’m not saying I could tell the differences, but I simply Can’t fathom that the baseline EU regulatory requirements for making PR are also the limits of those cheese makers capabilities, and there has to be a “good, better, best” within subset, which leads to the aforementioned price differences.

In the end, it’s probably much like wine (or anything else). There’s reasons some bottles are more expensive, and it’s usually a combination of marketing, quality, supply, and retail economics.

5

Mechanicallvlan t1_j76hhio wrote

>In the end, it’s probably much like wine (or anything else). There’s reasons some bottles are more expensive

From Food & Wine Magazine:

>But despite the fact that more than 330 dairies hand-produce Parmigiano-Reggiano, all of these cheeses taste surprisingly similar. That's because the methods of production are so tightly regulated. By contrast, with French wines, for example, you'd pay close attention to the winery, even with bottles from the exact same appellation. But with Parmigiano-Reggiano, the producer is of less importance. Either the Consortium approved it or it didn't, and if it did, you're getting quality cheese.

3