> Europeans must hate Parmesan cheese then, Europeans have access to the real thing: Parmigiano Reggiano. Butyric fermentation is kept under control because it

> Europeans must hate Parmesan cheese then, Europeans have access to the real thing: Parmigiano Reggiano. Butyric fermentation is kept under control because it can ruin the cheese's taste and aspect in a very obvious way (by creating holes). Parmigiano Reggiano's direct italian competitors - Grana Padano and Trentingrana - "cheat" by using lysozyme to inhibit the bacteria responsible for producing butyric acid.