Cheese after fermentation
process
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The cheese appears strongly deformed with respect to its initial cylindrical shape due to the anaerobic fermentation process which makes its soften and, consequently, deform. Such deformation also depends on the fact that cheese wheels are pitted one onto the other. Even the cheese rind and texture are not distinguishable, both appearing compact and crumbly. The colour varies from white to straw; the initial mild and almost sweet taste gets increasingly spicy with a bitter after-taste. It has a special perfume recalling underwood humus.
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