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The world atlas of cheese
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This book looks at cheese basics (the difference between soft, semi-hard and hard, for instance) and How Cheese Comes To Be before taking us on a world tour of different cheeses and cheesemaking methods (LeAnn’s distaste for blue cheese was intensified by learning that cheesemakers used to rely on cheese mites to deliver the mold to the curd). Good, but I imagine it's dated by now (cheese lines abandoned, new cheeses developed, that sort of thing) given it's old enough to include sections on ...more