The best prosciuttos and mozzarellas are from Italy. The best teas are from China. Why can’t anyone who wants to recreate the process anywhere they want? In a greenhouse? In a factory?
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I cant speak to cheese but i can speak to french bread. There are 2 big factors in french bread being better than a north american baguette. The first is the mineral content in the water. The second is facility conditions IE the yeast content in the air.
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