Learn All About Cheese

did I hear you say cheese please you’ve

did I hear you say cheese please you’ve got it welcome to watchmojo.com I’m your

got it welcome to watchmojo.com I’m your

got it welcome to watchmojo.com I’m your host Leila today we’re talking to cheese

host Leila today we’re talking to cheese

host Leila today we’re talking to cheese specialist events on Booton can you

specialist events on Booton can you

specialist events on Booton can you please tell us how many labels of cheese

please tell us how many labels of cheese

please tell us how many labels of cheese you carry easily 500 to 600 different

you carry easily 500 to 600 different

you carry easily 500 to 600 different kind of cheeses these international

kind of cheeses these international

kind of cheeses these international varieties made abroad

varieties made abroad

varieties made abroad yes international from Switzerland Italy

yes international from Switzerland Italy

yes international from Switzerland Italy France who are some of the most popular

France who are some of the most popular

France who are some of the most popular cheese makers Galesburg is a big company

cheese makers Galesburg is a big company

cheese makers Galesburg is a big company who is doing the cheese but the

who is doing the cheese but the

who is doing the cheese but the parmigiano-reggiano is one of our big

parmigiano-reggiano is one of our big

parmigiano-reggiano is one of our big seller GU yeah from Switzerland can you

seller GU yeah from Switzerland can you

seller GU yeah from Switzerland can you share anything about the relationship

share anything about the relationship

share anything about the relationship between dairy farmers and cheese makers

between dairy farmers and cheese makers

between dairy farmers and cheese makers for us I would say small dairy farmers

for us I would say small dairy farmers

for us I would say small dairy farmers usually making experience to begin and

usually making experience to begin and

usually making experience to begin and they come to see us to ask if there’s

they come to see us to ask if there’s

they come to see us to ask if there’s cheese good do you most producers and

cheese good do you most producers and

cheese good do you most producers and make only one type of cheese when they

make only one type of cheese when they

make only one type of cheese when they begin like for a small dairy product er

begin like for a small dairy product er

begin like for a small dairy product er they start with doing only one type of

they start with doing only one type of

they start with doing only one type of cheese and have the good recipe and then

cheese and have the good recipe and then

cheese and have the good recipe and then try some other type of cheese and what’s

try some other type of cheese and what’s

try some other type of cheese and what’s the best way to conserve the cheese in

the best way to conserve the cheese in

the best way to conserve the cheese in the fridge either aluminum paper or wax

the fridge either aluminum paper or wax

the fridge either aluminum paper or wax paper and then after with some plastic

paper and then after with some plastic

paper and then after with some plastic paper let’s say every cheese as is

paper let’s say every cheese as is

paper let’s say every cheese as is technique of conservation goat cheese

technique of conservation goat cheese

technique of conservation goat cheese for example don’t like plastic paper

for example don’t like plastic paper

for example don’t like plastic paper around because it’s leave the humidity

around because it’s leave the humidity

around because it’s leave the humidity inside and it’s it’s not good for the

inside and it’s it’s not good for the

inside and it’s it’s not good for the cheese welcome all this cheese

cheese welcome all this cheese

cheese welcome all this cheese information Thanks