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Are there special certifications for becoming a cheesemonger in France?

Are there special certifications for ...

Cheesemonger Caroline Boquet answers the question: Are there special certifications for becoming a cheesemonger in France?

cheesemaster |
Why do cheesemakers heat milk?

Why do cheesemakers heat milk?

Cheesemakers heat milk, whether it's raw or pasteurized, as the first step of the cheesemaking process to create a desired temperature for lactic bacteria

Justin Trosclair |
What makes stinky cheese stinky?

What makes stinky cheese stinky?

Three cheeses are typically viewed as stinky: blue, bloomy rind, and washed rind; Each style derives its particular stink from different organisms

cheesemaster |

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