Save Parmesan Cheese From EU Bureaucrats

Slow Food, the international movement dedicated to protecting traditional and regional food cultures, has launched a public petition calling for a ban on powdered milk in cheese production. The campaign supports an Italian law introduced in 1974 that prohibits the use of powdered milk in products such as yogurt, traditional caciotta cheeses, robiola, authentic mozzarella di bufala production, and many other dairy products.

This regulation plays a crucial role in protecting Italy’s heritage of artisanal cheesemaking, safeguarding both quality standards and centuries-old production traditions.

The debate intensified following a request from the European Commission — supported by parts of the Italian dairy industry — asking Italy to revise the 1974 law in order to facilitate the free movement of goods within the European market. Critics argue that this approach risks lowering quality standards in the name of market efficiency, prioritising volume over craftsmanship.

Allowing powdered milk in cheese production would fundamentally undermine products that are defined by their territorial identity and raw-material integrity. Regional cheeses depend on the quality and origin of fresh milk; weakening these rules could threaten protected designation of origin (DOP) food systems and IGP certifications, which exist precisely to preserve authenticity and traceability.

Although powdered milk does not pose direct health risks, its use would primarily benefit large industrial producers by lowering production costs and standardising flavours. This would place small farms and family-run dairies at a disadvantage, eroding biodiversity and the diversity of regional food cultures that define Italian gastronomy.

Slow Food describes the proposal as yet another attempt to flatten quality in favour of industrial efficiency. The petition aims to “mobilise public opinion and unite consumers, farmers, shepherds, artisans, and chefs to defend quality production and Italy’s dairy heritage against regulatory pressure.”

The campaign also supports Italy’s agricultural minister in defending the law and protecting hundreds of small producers, along with the traditions, skills, communities, and ecosystems that sustain Italian dairy excellence.

Italian dairy production remains one of the cornerstones of the country’s culinary identity, with iconic products such as the traditional production process of Parmigiano Reggiano representing the highest standards of geographic authenticity and craftsmanship.

If you’re interested in discovering how genuine Italian food traditions are preserved in practice — from local producers to protected regional specialities — explore authentic Italian food experiences and culinary heritage at Emilia Delizia, where we showcase real products, real places, and real food culture.