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104:, extracted from the stomachs of young calves. The resulting cheese curd is then brewed for a few minutes at a temperature of about 70 °C. The cheese is strained on the canvas in the form of large lumps. A mild cheese is obtained.
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548:Categories
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33:yogurt
499:This
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264:Bundz
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352:Budz
183:ISBN
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
