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It's a Whey of Life
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In the village of Santa Lucia, in the mountains above Modena, Italy, they make Parmigiano-Reggiano, every day, and the process starts with vats the size of Jacuzzis...
After the milk separates into curds and whey, workers gather the curds into the round masses that, in the fullness of time, will become roughly 80-pound wheels of Parmigiano-Reggiano.
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