> iff you follow the same method Good luck competing in any economical sense if you're importing cows from Parma to give them uncontaminated feed from Parma th

> iff you follow the same method Good luck competing in any economical sense if you're importing cows from Parma to give them uncontaminated feed from Parma then aging the cheese in an artificial climate like Parma's. Corners are invariably cut. Do they matter? Maybe, maybe not. But why do you need to name your cheese after a region it's not from? Grana padano's done fine for itself, for example.