Answer ( 1 )

  1. The milk is taken from a specific breed of cows, which graze in a specific region.
    That region, Emilia-Romagna has a soil profile, and microbe profile, that is specific to that region, which affects the flavor and quality of the milk.
    The milk is processed in a way specific to that cheese.
    The milk is aged in conditions that are specific to that region and the production of that cheese.
    To earn the stamp on a wheel of cheese, there is very strict quality control. If a wheel does not meet standards, it is discarded.

    So, you can certain apply the same process to making cheese. That’s how “parmesan”, a generic term for that style of cheese, is made. But without the “terroir” and the quality control, you cannot match the taste, texture, and quality of the cheese from that region

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