We’re pretty excited that this week is all about… cheese!
(photo via browndresswithwhitedots)
(Source: yesterdayistoday)
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Microbes help convert milk into tasty, nutritious, long-lasting cheeses. The unique flavors of different cheeses are produced in part by different strains of bacteria. In some cases, molds contribute to the flavor as well, such as the blue veins in bleu cheese.
(Source: noperfectdayforbananafish, via maadfoodhouse)
