Why is there no competitively-good parmigiano in the US? What about this code is so hard to crack?
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But how come we can make blue cheeses that rival the continent’s, then? Blue cheese is a big business too.
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There's only one way we can find the answer to this: two-man nerd fight from first principles!
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It's because raw-milk cheeses are extremely strictly regulated in the US, and not much else.
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Turns out this has virtually nothing to do with why.
End of conversation
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