No, I’m pointing out that one particular style of cheese has been conflated by the region. But parmesan cheese is a style of cheese. You wouldn’t start calling a smooth, creamy, yellow cheese “parmesan” just because it was made in Parma. No, that’s still gouda. Likewise, a hard granular aged cheese doesn’t become gouda when you make it in the town of Gouda. In fact, if that was true, I’d probably have more respect for the geographic indications. If any style of cheese was Parmesan when made in Parma, then the word “Parmesan” would be an accurate adjective worthy of protection, in the same way I’m saying “Belgian chocolate” should be protected for chocolate made in Belgium. But they insist on saying it’s one specific style of cheese. But they want you to only call it by the name of the style of cheese that it is if it’s also made there. No thanks.

The name belongs to the style, and the EU’s protectionist policies don’t change that fact.