WEEKEND LINKS ~ Reads on Writing, Self-publishing and Better Reading: Aging Cheese

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The number of weeks or months a cheese is aged depends on the variety and what the cheesemaker, affineur, wholesaler, or retailer wishes to accomplish. The longer a cheese is allowed to sit before it is offered for sale, the more flavor compounds are formed, and the more the texture changes.

~MICHAEL H. TUNICK, author ofThe Science of Cheese

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