How Good Has US Cheese Become? Good Enough To Worry The Italians.
by Jason Wilson, Washington Post
Posted: 2017-10-05 15:30:02 EST

BRA, Italy — A few weeks ago, I witnessed an unprecedented moment in the evolution of American artisan cheese. It happened here, in this small Piemontese city, at Cheese 2017, the 11th edition of the grand festival put on biennially by the organization Slow Food.

In a pavilion sponsored by the famed and powerful Parmigiano-Reggiano consortium, there was a comparative tasting, served to a mostly Italian audience. But on the plate was something previously unimaginable in Italy: Three American cheeses were served alongside a hunk of aged Parm.

At first, the audience seemed skeptical, even amused, by the notion of these American cheeses served next to one of their sacred culinary touchstones. One of presenters from the consortium made a dismissive joke about the green cans of Kraft pre-grated fake “Parmesan” that many Italians still believe Americans love.

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