> I have a choice between regular "Parmesan cheese", which is held to no particular standards in the US, and "Parmigiano-Reggiano" What if nobody bothers maki

> I have a choice between regular "Parmesan cheese", which is held to no particular standards in the US, and "Parmigiano-Reggiano" What if nobody bothers making quality "Parmigiano-Reggiano" in the US because they know it is close to impossible to compete against the brand name and the margin are not worth it to even try? Maybe, if Americans were allowed to call theirs "Parmigiano-Reggiano" they'd put a lot more effort into making it high quality given that they'd have a much bigger chance of making a profit.