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Hygienic cheese production

The context

Ask ten of your friends to tell you their three favourite sandwich fillings. How many say cheese?

Cheese is one of the most popular foods all over the world, used for sandwiches, in day-to-day cooking, and as a snack with biscuits. Most European countries have at least one famous cheese: Dutch Edam, French Brie, Swiss Emmental, Italian Parmesan... Even in Britain, where people eat less cheese than in other European countries (a mere 590,000 tonnes a year), there are 400 different varieties of national cheese.

Have you ever stopped to think about the way cheese is made? How do they get the holes in Gruyere? Or the blue veins in Stilton? How do cheese-makers ensure that their product is safe to eat?

This case study takes a look at cheese-making in Yanacancha, Peru, where they make a cheese called Quesillo.

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Practical Action - Technology challenging povertyEuropean Commission - Department for International Development

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