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This detailed guide provides step-by-step instructions for making Roquefort-type cheese from goat's milk, including information on milk handling, starter cultures, curd formation, and ripening. With its practical insights and innovative techniques, this valuable resource is a must-read for artisanal cheese makers and anyone interested in the art and science of cheese production. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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