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FORMAGGIO.IT Il Portale del Formaggio |
| Herrgardsost |
| The creation process for this cheese involves pasteurized milk, acid-producing bacteria and lactic bacteria (for a starter culture). After the curd is cooked, molded, pressed and salted, the cheese is coated in wax and cures for 3-4 months at 60 degrees F. Herrgardsost has a mild flavor. |
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Sweden | |
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