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Garvinque

Science: How to Buy the Best Parmesan Cheese

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I love to buy Parm/Regg in a store that has the full wheels. It's fun watching them crack one open. There's some real skill in doing it correctly - involves chisels and mallets! 

And for folks not in the know - save the rinds. They are amazing when tossed into soups, like minestrone. 

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