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Chef's Table: Cheese
By Jim Coleman with Candace Hagan

Jim Coleman What food could be more basic than cheese? And yet its history and multitudes of variations make it a complex food indeed. As a preserve, it is much like wine for it bears the same relationship to milk as wine does to grapes. In fact some have described cheese as "milk's leap to immortality" - a title a bit overwhelming when you consider its humble beginnings.



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