Why is there no competitively-good parmigiano in the US? What about this code is so hard to crack?
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Hey I’m asking not proposing an explanation! Leave the axiomatic method out of it!
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For many eastern european variants of this question (why can't we get good bread/sour cream in the US), the answers seem to come down to the required microflora getting their ass kicked by stronger but less flavorful American competitors. I wonder if that applies here
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