That’s not exactly true. If you make parmigiano you have to follow pretty strict manufacturing procedures to ensure that the cheeses have the same taste.
It’s pretty much the same thing as a brand except it’s not produced by one structure but several independent structures. The main advantage is that you know what you are getting.
In this case you may be right, but region protected products can be quite ridiculous. For example Bourbon:
Produced in the U.S. and its Territories (Puerto Rico), as well as the District of Columbia
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
(Source Wikipedia)
That’s pretty fucking generic except for the made in USA portion. If I’m not mistaken Champagne has similarly silly restrictions with no significant difference.
That’s not exactly true. If you make parmigiano you have to follow pretty strict manufacturing procedures to ensure that the cheeses have the same taste.
It’s pretty much the same thing as a brand except it’s not produced by one structure but several independent structures. The main advantage is that you know what you are getting.
In this case you may be right, but region protected products can be quite ridiculous. For example Bourbon:
(Source Wikipedia)
That’s pretty fucking generic except for the made in USA portion. If I’m not mistaken Champagne has similarly silly restrictions with no significant difference.