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Beschrijving
A guide to understanding some the world's best cheeses - their production, development, and origin. It helps readers discover who makes the English cloth-bound cheddar, the way to tell Parmigiano Reggiano, Grana Padano, and Pecorina Toscana apart, and explore the cheese ripening caves of Tallegio and the underground cellars of Gorgonzola.
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