Question about Parmesan Reggiano?

Question

My brother and i were having a debate about what makes parmesan reggiano so authentic, but mainly, why other companies don't make a parmesan cheese that tastes so distinct as the Authentic Italian one. I said it's because of the milk they use there, but what do all of you think? Thank you!!

My brother and i were having a debate about what makes parmesan reggiano so authentic, but mainly, why other companies don't make a parmesan cheese that tastes so distinct as the Authentic Italian one. I said it's because of the milk they use there, but what do all of you think? Thank you!!

Edit: Hi This is the brother here adding something... My debate was: why can't they do all this stuff for the authentic cheese in United States? My brother (who asked the question) says it is only authentic if it is from Italy, and I just think they could make the same cheese anywhere else if they wanted.

Answer 1

American Parmesan differs from Parmigiano Reggiano in several ways:

The cheese is aged for 10 months only
The curds for Parmigiano Reggiano are cut into fragments the size of wheat grains, which is much finer than the fragments created in the manufacture of the American version of Parmesan. The smaller curds drain more effectively;

Answer 2

reggiano comes from high altitude milk and can only be made from fresh milk . the climate is the key italys climate is much different the density of the milk has to be right or your just making cheese noy regg

Answer 3

I find that North American parmesan is SIGNIFICANTLY more moist than Italian parmesan. It totally ruins it for me.