Northshore Magazine

May / June 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 184 of 244

182 Cheese is aged and ripened in 55-degree "caves" for several months before it is ready for market. Opposite from top right, Cantelmo separates the curd from whey; the curd resembles popcorn; the final product; placing the curd into the cheese forms

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