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Merci. Twitter en tiendra compte pour améliorer votre fil. SupprimerSupprimer
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Apparently in the EU, Parmesan cheese needs to be produced in (Parma) Italy but in the US, Parmesan cheese just needs to be similar in texture and taste to the cheese from Parma, so the government needs to define what the texture of “Parmesan” cheese is 1/
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Food can be labeled “100% Real Parmesan” if it 100% has the texture and taste of cheese from Parma, without having anything milk in it at all (2/) -https://www.bloomberg.com/news/articles/2016-02-16/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood …
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