Ten international cheesemongers competed to be named the best cheesemonger in the world at Mondial du Fromage. Nathalie Vanhaver, from Belgium, in center, took gold. Christophe Gonzalez, from France, on the left, won silver; and for the first time ever, an American, Nadjeeb Chouaf, took home the bronze. Courtesy of Rodolphe Le Meunier/Deedee Dorzee hide caption

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Courtesy of Rodolphe Le Meunier/Deedee Dorzee

A Palestinian Bedouin girl milks a sheep in her family's makeshift camp in the West Bank. Herders live close to their animals, their main source of income. Emily Harris/NPR hide caption

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Emily Harris/NPR

Making Cheese In The Land Of The Bible: Add Myrrh And A Leap Of Faith

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True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

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fotolia

How To Make A Faux Cheddar In One Hour

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Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. iStockphoto hide caption

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iStockphoto

The Ancient Art Of Cheese-Making Attracts Scientific Gawkers

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Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class. Lynn Ketchum/OSU hide caption

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Lynn Ketchum/OSU