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Magazine F vol.2 Cheese

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Cheese is an ingredient made by coagulating and fermenting milk from livestock like cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.

 

[CONTENTS]

INTRO

LETTER FROM F

INTO

THE ORIGIN Global cheese meccas bursting with intrigue and sundry flavors

THE ARTISAN STORY Traditional Artisan - Montgomery’s from Britain and La Borie Haute from France: the true integrity of traditional artisanal cheese Modern Artisan- Graindorge, an iconic French artisanal cheese combining modern technology and traditional recipes Mass Production 

 

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