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AINSI OBTENU. Abstract:. Italians produce some 450 different types of cheese, some renowned, others local rarities. In the north, cows milk cheeses prevail, led by the grana family. All processed cheese has its ripening
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of categorization can capture all of the myriad kinds of cheeses in the world. In practice, no single system is employed and different. Roquefort and certain related types of cheese contain prac-. tically pure cultures of Roquefort mold (Penicillium roqueforti. Thorn). Roquefort. The cheese has a superb balance between being slightly moist
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