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Five ages of Parmesan Reggiano, in different textures and temperatures

10 months, 20 months, 30 months, 40 months and 50 months. A cream, a sponge, a mouse, a foam and a crisp. All served at different temperatures. Parmesan from Reggiano is fucking good and so was this. I would like to know what the producer of the Parmesan thought of this dish.
 

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