wunder · LibraryCHAPTER IX
Read in the Wunder reader — freeSOFT CHEESES RIPENED BY BACTERIA 134-148
The Isigny group, 155; Raffiné, 156; Liederkranz cheese, 157; Limburger cheese, 158; The milk, 159; Making the cheese, 160; Draining and salting, 161; Ripening, 162; Marketing and qualities of Limburger, 163; Yield and composition of Limburger, 164; Münster cheese, 165.
The Book of Cheese · The Wunder Library — complete classics, free to read, with narration.
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