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Cheese in the Time of Industrial Farming and Climate Change
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Cheese in the Time of Industrial Farming and Climate Change
On a summer day not long ago, 10 people gathered to eat cheese in the name of science. They nibbled on small rounds of Cantal, a firm cow’s milk cheese historically produced in south central France, and evaluated more than 25 attributes spanning color, odor, taste, aroma, and texture. The tasting was just one component of a larger study on the effects of shifting cows’ diets from grass to corn because of industrialization and climate change. The…
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