I think this comment is targeted at the wrong level of abstraction. E.g. Obviously there is not one way to make cheese, but cheeses themselves are unique. Mos

I think this comment is targeted at the wrong level of abstraction. E.g. Obviously there is not one way to make cheese, but cheeses themselves are unique. Most of this argument is about how much variation is acceptable before it's really something different and should be labeled differently so consumers are well informed. EU and USA seem to be at extremes on this, the former arguing that if I make cheese doing the same thing except for being 1 field west of a region, I shouldn't be able to label it X, while many American companies think they should be able to use different cows with different feed and different processes and quality control and still call it X. I suspect there's a better middle ground, but not sure anyone will reach it.