There is an Italian cheese that’s good because it’s aged in a cave with constant humidity and temperature. Why can’t these conditions be replicated in another part of the world using technology and science?
In: Earth Science
Well in short it could be, but two factors are in play
1. Cost: it can be expensive recreating perfect conditions, much more expensive than just sticking it in a cave for free
2. Marketing: if i gave you a bottle of champagne not made in France even if it tasted the same it will never hold the same value. Partially because of laws that limit marketing and perception
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