I actually think the Germans had a point.

As long as they weren't calling their product "Parmigiano Reggiano" or "Parmigiano" I don't see why they can't call their stuff parmesan.

Anyone not clued up enough not to know the difference from the label isn't going to appreciate that difference anyway. There are even FTers in another thread defending Kraft's dessicated ground 'parmesan' saying it isn't particularly nasty. Parmesan stopped having any meaning to me years ago, yet I value and look out for the "Parmigiano Reggiano" stamp.

To me it's kind of like France preventing a British company from labelling their product 'champers'.

The status of Mozzarella is getting abused much more with inferior imitations. Wish they'd concentrate on that and other misrepresented foods instead.