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  • Cheese Making - Hard Cheeses
    Cheese Making - Hard Cheeses
    by target022

    I started making cheese several years ago. I began with the soft fresh cheeses like cream cheese, queso blanco, and mozzarella, but after a while I wanted more. I began to research the hard cheeses like Cheddar, Gouda, Jack, and Swiss. The main differences between the soft and hard cheeses is tha…

Food Science Challenge

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Food science encompasses all aspects of food, from field to fork. Now we want to see how you play with your food! Entries can address anything from molecular gastronomy to food chemistry, safety, and preservation. So get creative for you chance to win an awesome sous vide set-up, or an introductory kit to the world of molecular gastronomy! We can't wait to see what you make

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Multiple entries are accepted, but each entrant can only win one prize. Contest is open to entries from US, Canada [excluding Quebec], UK, China, Netherlands, Belgium, and Australia. Contest closes for entries at 11:59pm PT, May 7, 2012.
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