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Cheesemaking
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#	Item
21	MONFORTE DAIRY ARTISAN CHEESEMAKING SCHOOL Introducing a two-month intensive course in one of Ontario’s top small dairies: learn the fundamentals of making and marketing artisan cheese at the award-winning facility. Ov Add to Reading List Source URL: www.monfortedairy.com Language: English - Date: 2014-09-25 16:38:35 Dairy Processed cheese Livestock Agriculture Cheese Food and drink Cheesemaker
22	Adventures in Cheesemaking February UCN 2015 By Gayle Tanner Bonnie Blue Farm is a licensed dairy in southern middle Tennessee owned and operated by Jim & Gayle Tanner. Add to Reading List Source URL: www.bonniebluefarm.com Language: English - Date: 2015-03-09 22:22:30 Milk Proteins Casein Goat cheese Curd Goat Dairy Whey Rennet Food and drink Cheese Dairy products
23	Bent on Food Cafe and Regional Food Store 95 Isabella Street Bent on Food Cheesemaking and Cookery School 22 Bent Street Wingham NSW 2429 P CafeP/F Cookery School Add to Reading List Source URL: www.bentonfood.com.au Language: English - Date: 2014-03-04 21:50:54 Money Payment systems Cheque MasterCard Payment Food allergy Bankcard Business Credit cards Economics
24	Virtual Cheesemaking Tour The Milk Arrives Each morning that cheese is made, the fresh milk arrives straight from the dairy. Vella Cheese has used milk from nearby Merten’s Dairy in Sonoma for more than 20 years. The m Add to Reading List Source URL: www.vellacheese.com Language: English - Date: 2011-10-11 00:01:35 Cheesemaker Curd Tulum Parmigiano-Reggiano Cheese Food and drink Dairy farming
25	ACS STATEMENT ON SAFE CHEESEMAKING Released November 17, 2010 Cheese is routinely produced safely from raw milk and from pasteurized milk. Food safety is critically important for the health of consumers and our industry. Add to Reading List Source URL: www.cheesesociety.org Language: English - Date: 2011-03-09 14:29:14 Cheesemaker American Cheese Society Food safety Hazard analysis and critical control points Anglo-Chinese School Cheese Food and drink Safety
26	Fluctuations of copper, iron and zinc throughout Parmigiano-Reggiano cheesemaking – Ghidini S., Zanardi E., Conter M., Pecorari M., Gambini G., Ianieri A. Add to Reading List Source URL: storage.aicod.it
27	Fluctuations of copper, iron and zinc throughout Parmigiano-Reggiano cheesemaking – Ghidini S., Zanardi E., Conter M., Pecorari M., Gambini G., Ianieri A. Add to Reading List Source URL: storage.parmigiano-reggiano.it
28	MY CHEESEMAKING FORM Date Made: My Cheese: Yield: Type of cheese: Milk: Add to Reading List Source URL: www.artisancheesemakingathome.com - Date: 2012-08-14 13:59:18
29	EVERYDAY CHEESEMAKING How to Suceed at Making Dairy & Nut Cheeses At Home by K RUBY BLUME “Makes cheesemaking accessible and fun for everyone. Her additional research on ethical Add to Reading List Source URL: static.microcosmpublishing.com Language: English - Date: 2013-07-29 21:20:32 Cheesemaker Agriculture Goat cheese Artisan cheese Dairy Cheese Food and drink Urban homesteading
30	PRIVATE HOME CHEESEMAKING CLASS PROMOTION[removed]to 11pm[removed]Terms and Conditions: 1. The promoter is Barossa Valley Cheese Company whose registered office is at 67b Murray St, Angaston SA[removed]Entry is open to Add to Reading List Source URL: www.barossacheese.com.au Language: English Barossa Valley Angaston South Australia Cheesemaker