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Podcasts Science Risky or Not? 566. Weird Swedish Hard Cheese in International Mail

566. Weird Swedish Hard Cheese in International Mail

Published: Jan. 22, 2024, noon

Dr. Don and Professor Ben talk about the risks of sending V\xe4sterbotten cheese via international mail.

Dr. Don - not risky \U0001f44d\U0001f3fc
Professor Ben - not risky \U0001f44d\U0001f3fc

  • V\xe4sterbotten cheese - Wikipedia
  • The cheese that can\u2019t be moved
  • CFR - Code of Federal Regulations Title 21
  • Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter | 22 | H
  • Dairy | Free Full-Text | Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
  • Ripening of extra-hard cheese made with mesophilic DL-starter - ScienceDirect

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