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Protected Designation of Origin
Debra Redalia
Protected Designation of Origin logo
Sometimes I just run into interesting things while I am looking for other things, and this is one of them.
This is actually a European Union product certification that we don’t have here in the USA, but I think we should have it in the future
In Europe there is a tradition—that we don’t yet have here—of identifying foods by the name of the region from which they come. If you see a blue cheese, for example, called “Roquefort” that means it was actually aged in the natural Combalou caves of Roquefort-sur-Soulzon because they are the only cheeses that may bear the name Roquefort, as it has a protected designation of origin.
Parmigiano-Reggiano is another cheese with a protected designation of origin. If you see this term on a label, you know it comes from the Parma region of italy and it made in a very specific way with very specific milk. “Parmesan Cheese” is not Parmigiano-Reggiano.
I would love to see a version of this in the USA, particularly to encourage and recognize quality growing regions here.
Wonderful idea! I wonder how we get organized enough to ask for this and have whatever governing body pay attention to it!? Please keep us posted – or at least me!
On a related side note – have you heard of the Native American restaurant in Berkeley, CA?
https://www.makamham.com/cafeohlone
I bought a gift certificate, and sent them a small donation, early (my fingers first typed “wearily!!”) in the pandemic. I can’t wait to eat there, and try the local food humans used to eat in the Bay Area!
Especially something made with acorn flour!
Have a beautiful Thanksgiving Debra!
I’m not sure yet how to make this happen. First I think food producers need to identify their products with their place names. Then they could start organizing for a seal like this. I would support it.
I didn’t know about this Native American restaurant but it looks wonderful! When they open again maybe we should have a Wholefood Cuisine gathering there—at least you and I and Larry could dine together. Can’t wait to learn more about this food.
Oh that sounds wonderful! I would love to drive to Berkeley if you two come down!
That will be a fabulous occasion, and dinner!
Then we will do it! Let me know if they send you an announcement they are opening.