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Parmesan cheese starts as a ball of compressed curd produced in a vat containing almost 300 gallons of milk. Each ball eventually becomes two wheels of cheese. Certified Parmesan cheese must follow a highly regulated production process. It must be made from unpasteurized milk obtained from cows raised in the two counties around Parma. The only other allowed ingredient is salt.
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(Main content: 5/29/2018.  Page made: 5/31/2018.)