Ensuring artisanal Parmigiano Reggiano cheese is the real deal

A parmesan scandal reported earlier this year highlighted how easy it is to doctor the cheese when it's grated. For producers and consumers of some of the most expensive kinds, this is a big problem. Generic versions abound, but the traditional variety comes from only a handful of Italian provinces and commands twice the price. Now scientists report in ACS' Journal of Agricultural and Food Chemistry a way to catch adulteration of the regional products.

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