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I got SOOO much cheese here! It was awesome!

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Why Cheese Is Yellow (vids2025.blogspot.com)
submitted 1 year ago by to c/cheese@lemmy.zip
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I made a triple cream (discuss.tchncs.de)
submitted 1 year ago by to c/cheese@lemmy.zip
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my lovely gf is making a meal for me after work and i cant wait to mix it with bleu cheese. we are both obsessed and go through a bottle a week (talkin about the bleu cheese dip specifically)

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submitted 2 years ago by [M] to c/cheese@lemmy.zip
 
 

Cheese is not just a tasty snack — it’s an ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product.

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The Secret Life of Cheese (roadsandkingdoms.com)
submitted 2 years ago by [M] to c/cheese@lemmy.zip
 
 

From nausea-inducing necessity to horrifying delicacy, the culture of cultures is a gross one.

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The Science of Melting Cheese (www.seriouseats.com)
submitted 2 years ago by [M] to c/cheese@lemmy.zip
 
 

Love gooey melted cheese? Us too. Here's why some cheeses melt better than others—and how to force tough melters to do what you want.

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  1. Hanfmutschli
  2. St Cera
  3. Caciobarricato
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submitted 3 years ago by [M] to c/cheese@lemmy.zip
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submitted 3 years ago by [M] to c/cheese@lemmy.zip
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Cheese - Dining and Cooking (www.diningandcooking.com)
submitted 3 years ago by [M] to c/cheese@lemmy.zip
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The History Of Cheese (web.archive.org)
submitted 3 years ago by [M] to c/cheese@lemmy.zip
 
 

Cheese History From An Ancient Nomad’s Horseback To Today’s Luxury Cheese Cart

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submitted 3 years ago by [M] to c/cheese@lemmy.zip
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The Science Behind Your Cheese (www.smithsonianmag.com)
submitted 3 years ago by [M] to c/cheese@lemmy.zip
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Fankhauser’s Cheese Page. (fankhauserblog.wordpress.com)
submitted 3 years ago by [M] to c/cheese@lemmy.zip
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Practical Cheddar Cheese-making, Dora G. Saker (handyface.files.wordpress.com)
submitted 3 years ago by [M] to c/cheese@lemmy.zip