> the exact same ingredients and recipe in Australia?
One problem is this might not be possible. Can Australia use raw milk? Do they have any of the right cows? Do they have the right feed for the cows? How far does "same ingredient" go?
I'd likely support such an approach, e.g. you could make "parmiagano reggiano" somewhere other than parma, so long as you used exactly the same inputs and processes and quality control measures, but depending what country you are in that might not even be legal. Even in that case you should probably have clear "product of X" labeling so people could decide.
Of course the flip side is as soon as you did that, GI's groups would probably try and tie process to their region specifically in some rediculous way.
One problem is this might not be possible. Can Australia use raw milk? Do they have any of the right cows? Do they have the right feed for the cows? How far does "same ingredient" go?
I'd likely support such an approach, e.g. you could make "parmiagano reggiano" somewhere other than parma, so long as you used exactly the same inputs and processes and quality control measures, but depending what country you are in that might not even be legal. Even in that case you should probably have clear "product of X" labeling so people could decide.
Of course the flip side is as soon as you did that, GI's groups would probably try and tie process to their region specifically in some rediculous way.