The production of Parmesan cheese has a history of almost a thousand years. It requires milk from cows bred in the Italian regions of Parma, Reggio-Emilia, Modena, Mantova and Bologna. Cows are grass-fed only or fed freshly dried hay from the surrounding meadows, and so the milk is absolutely free of food additives. An alternative diet produces milk that doesn't meet the requirements of quality standards.
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