It's a matter of economics and quality over time. These regions have chosen to tool up for making foods and commodities that are essential to the Euro Zone and arguably the world.

If they go out of business, the quality and availability of the product overall will certainly suffer. And it may not be so extreme as going out of business; if they miss out on a capital investment because some investor sees potential in a competitor making a product elsewhere, maybe it's death by a thousand cuts.

So we protect their brands. Yes, it is technically anti-competitive, for the greater good. And at the very least, for the good of the Euro Zone.

It's not just for quality, but for authenticity too, I think.

Foods that are fermented or aged can take on a unique flavor profile, based on the unique blend of bacteria and mold and yeast in the area. Even using the same milk from the same cows and processing it the same way, cheese that is naturally aged in a cave in France might taste different from cheese that's aged in a cave in West Virginia. Not necessarily better or worse, quality-wise, but different. Not authentic.

Weather patterns, seasonal changes, and soil conditions are also distinct and varied in different places. The same grapes grow differently in German soil than they do in Kansas. The grass that the cows eat grows differently in different places, and this can have a significant impact on the flavors of the milk and cheese.

I'm American, but I used to work in a fancy wine store that sold a lot of imported cheese and groceries. I imagine that in practice, PDO must seem like an annoying mix of over-regulation and jingoistic propaganda -- especially to someone in Europe. But it does seem to serve a purpose, even if in an overbearing way.

I think being proud of local food culture is more like community spirit or neighborhood pride. It's like saying, "here's something ingeniously delicious we created using only our limited local resources." I don't think of that quite the same way as "pride" about race, gender, sexuality.

why wouldn’t someone be able to make the same quality of cheese given the same cows and quality process anywhere else?

They would, but the opposite wouldn’t be possible because of regulations. I feel like it’s more of a “this product has been made in a place which enforces good practices, so you can be sure it’s healthy (to a degree)”. It’s kind of like originals and bootlegs, bootlegs could be as good as good originals, but originals will never be as bad as bad bootlegs.