#3
Parmesan
Image posted by plmiller
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Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy. ( Edited by plmiller)
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Views: 266  Voters: 3   Comments: 0
Added by hofmeyr on April 29, 2009

Voted for by:
hofmeyr
Schligge
Michael Hunter

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