Food Fight!

Like his father and grandfather before him, Stefano Cavazzini makes Parmesan cheese the same way Benedictine monks did 700 years ago. His cows graze outside the Italian city of Parma, eating a strictly controlled natural diet. To their milk is added nothing but rennet, to curdle it, and salt. Once molded by hand into huge 38-kg wheels, the cheese is left to mature for at least a year. "Parmesan" is also the name the giant U.S. food company Kraft gives to the 60 million pounds of grated cheese it sells in green cans each year, mainly in America. It won't say...

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