Extra Matter, Podcasts

Cheese in aspic

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There’s a thin line between protecting the authenticity of a fine traditional food and preventing the kinds of living changes that allowed it to survive long enough to become traditional. Zack Nowak, a food historian, looked at the rules governing the manufacture of genuine Parmigiano-Reggiano DOP cheese and the cheese’s actual history. The rules say you can’t, but could you make an equally good parmesan somewhere else?

Extracted from the original episode broadcast after the 2nd Perugia Food Conference.

Music by podington bear.

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