In the US, yes, but we have a history of ignoring or only partially adhering to these types of restrictions. In Europe, this is not the case: > Within the Euro

In the US, yes, but we have a history of ignoring or only partially adhering to these types of restrictions. In Europe, this is not the case: > Within the European Union, the term "Parmesan" may be used, by law, to refer only to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. See also champagne vs. méthode champenoise vs. méthode vs. méthode traditionnelle. In the EU you can't even use the second option anymore. In California, it was initially referred to by the first option, then the second, and now a mix of the second and the third. I don't think this is helping consumers at all. If they want champagne from the Champagne region of France, they can tell immediately from the label.