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Science on Cheese Terroir

Given my recent reviews of three Swiss and a German Alpine cheese, here’s timely news via Cheese Underground regarding now quantifiable differences in cheese flavor profiles based on where and they eat. Not surprising but good to read.

adelegger 2

Jeanne Carpenter writes, “Following up on a Wisconsin report expected to be published later this month that concludes there are “quantified differences in color, texture, melting points and other attributes” between pasture-fed and conventional dairy products, an Italian study has taken it one step further, determining there are scientific differences in cheeses made between different high-altitude Alpine grass pastures, resulting in different flavor profiles of well-known Alpine cheeses.”

via Cheese Underground.

 

 

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