Why is there no competitively-good parmigiano in the US? What about this code is so hard to crack?
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Replying to @tqbf
Because we lack legal protections against cheaper knock-offs that make producing the real thing uneconomical. Another place where the unregulated market fails!
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Replying to @Pinboard
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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Replying to @tqbf
There's only one way we can find the answer to this: two-man nerd fight from first principles!
2 replies 1 retweet 7 likes
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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