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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.
March 28, 2015 Spring in the West Bank means Bedouin herders' ewes and nanny goats are full of milk — and cheese making abounds. The traditional method relies on a few simple ingredients and a long cultural memory.
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True cheddar cheese can take months â even years â to age. So Claudia Lucero created a faux-cheddar that can be made in very little time.
November 13, 2014 Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar. But cheddar takes months, even years, to age, so Lucero devised a pseudo version: the Smoky Cheater.
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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.
November 8, 2014 In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country's artisan cheeses so tasty.
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Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class.
October 30, 2012 Lots of big state colleges have popular campus creameries, and many focus on ice cream because it sells. But with its new cheese plant, Oregon State University hopes to produce some fancy sought-after cheeses to go with the state's famous Pinot Noirs.
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