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Nelson Minar
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There is a world of wonderful cheese.
All you need to start learning is a decent cheesemonger and two books:
Cheese Primer by Steve Jenkins,
and
French Cheeses by Eyewitness Handbooks.
Frencheese
is a good online resource;
the
glossary
list is where all the data is hidden.
The image at right is one of my favourite cheeses, Epoisses de Bourgogne. It can be.. difficult when properly aged. |
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