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The King Of Cheeses: Why Does It Taste So Good?

Forbes writing on what, in my humble opinion probably is indeed, the King Of Cheese:

 

Photo: Forbes

“Because of the very unique manner in which it is made and the equally unique manner in which it is regulated, the entire Parmigiano-Reggiano paradigm is built around the ideal of perfection in every single wheel. Like Champagne, the concept of terroir, or a locally derived taste from a specific area due to its unique soil and climate characteristics, is very important to the cheese, which is why it can only be made in one particular place. However, unlike Champagne there are no specific “vineyards,” some better than others. One cheesemaker’s raw material, the milk of Parma and Reggio, is nearly identical to the next.”

via The King Of Cheeses: Why Does It Taste So Good? – Forbes.

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