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Cheesemaker
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31	Hervé Mons − natural born caveman Near the town of Ambierle, in central France, is a railway tunnel full of cheese. The man in charge doesn’t know much about trains, but has few equals when it comes to curds and whe Add to Reading List Source URL: www.academie-mons.com Language: English - Date: 2012-09-23 12:38:09 Cheesemaker Types of cheese Curd Cheese Food and drink Dairy farming
32	A barrier for preventing pathogenic bacterial growth in cheese from non-pasteurised milk – Safecheese Project Partners of the Project Pascale Baudonnel - Norsk Gardsost Underdal Norway Gianluca Gambini - Consorzio del Add to Reading List Source URL: storage.parmigiano-reggiano.it Language: English Cheesemaker Raw milk Milk Bacteria Pasteurization Pathogenic bacteria Salami Food and drink Cheese Microbiology
33	CHEESEMAKER LICENSURE OPTION: COURSEWORK WITH 240 HOURS OF ON-THE-JOB TRAINING (Course list current as of January 1, 2010) Rules adopted under Chapter ATCP 69 in January, 2003 provided an alternative licensure option for Add to Reading List Source URL: www.wisconsincheeseoriginals.com Language: English - Date: 2015-01-07 20:14:46 Academia Cheese Cheesemaker University of Wisconsin–Madison Wisconsin Milk Continuing education Education Association of Public and Land-Grant Universities North Central Association of Colleges and Schools
34	KEEP IT AT PEAK Shipping Your Cheese to ACS Judging & Competition Courtesy of Pat Elliot, Veteran Cheesemaker, Everona Dairy When you ship your cheese to the ACS Judging & Competition, you want it to arrive in the best p Add to Reading List Source URL: www.cheesesociety.org Language: English - Date: 2013-04-04 16:28:52 Cheese Anglo-Chinese School
35	ACS STATEMENT ON SAFE CHEESEMAKING Released November 17, 2010 Cheese is routinely produced safely from raw milk and from pasteurized milk. Food safety is critically important for the health of consumers and our industry. Add to Reading List Source URL: www.cheesesociety.org Language: English - Date: 2011-03-09 14:29:14 Cheesemaker American Cheese Society Food safety Hazard analysis and critical control points Anglo-Chinese School Cheese Food and drink Safety
36	A barrier for preventing pathogenic bacterial growth in cheese from non-pasteurised milk – Safecheese Project Partners of the Project Pascale Baudonnel - Norsk Gardsost Underdal Norway Gianluca Gambini - Consorzio del Add to Reading List Source URL: storage.aicod.it Language: English Cheesemaker Raw milk Milk Bacteria Pasteurization Pathogenic bacteria Salami Food and drink Cheese Microbiology
37	CHEESEMAKER’S AFFINAGE RECORDS CHEESE NAME: Date started Aging: Duration of Aging: Add to Reading List Source URL: www.artisancheesemakingathome.com - Date: 2012-08-14 13:59:19
38	FOR IMMEDIATE RELEASE New course: Fundamentals of Cheesemongering August 12-15, 2014 Add to Reading List Source URL: www.academie-mons.com Language: English - Date: 2014-05-20 14:31:00 Cheesemaker Stichelton Cheese Food and drink Artisan cheese
39	American Cheese Society Post Conference Essay Justin SnyderFirst of all, I would like to thank everyone involved in giving me the opportunity Add to Reading List Source URL: www.cheesesociety.org Language: English - Date: 2014-09-02 13:34:20 Over Sacramento California Geography of California Cheese Singles Cheesemaker
40	Evann Dufort B.S. Food Science and Technology ‘15 University of California at Davis ACS Student Scholarship Post-Conference Essay August 2014 Educational, collaborative, and impressive are the Add to Reading List Source URL: www.cheesesociety.org Language: English - Date: 2014-09-02 13:34:19 Cheesemaker Cheddar cheese American Cheese Society American cheese Sonoma Valley Opportunities and Challenges Cheese Conference Cheese Food and drink Dairy farming

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