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This fully illustrated atlas of contemporary artisan cheeses and cheesemakers is the first reference of its kind. Organized by region and state, the atlas highl
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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There ar
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A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansiv