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We all know that Parmigiano-Reggiano is the most important cheese in the world. But Parmigiano (as we'll call it) isn't just one monolithic formaggio. It's part of a large family of hard grating-cheeses called grana, so named for their grainy or granular texture.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2004.
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