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The World of Cheese: Coming of Age

An increasingly sophisticated American palate is hungry for fine cheese
Sam Gugino
Issue: September 30, 2008

Ten years ago, it was a big deal if shoppers bought Parmigiano-Reggiano, the authentic "Parmesan" cheese from Emilia-Romagna in Italy, instead of some cheaper imitation. Today, consumers are asking for winter or spring Parmigiano, Red Cow Parmigiano or Parmigiano aged two, three, even five years.

For the full article, check out the new issue of Wine Spectator, on newsstands August 14, 2008.

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