The Terroir of Cheese
Feb 2002 Issue of Wine Business Monthly
The term terroir is generally understood to be the effect that soil and microclimate have on the flavor of a wine. When the term is applied to cheese, as it is increasingly done, it includes the same factors of turf and weather as for wine, but goes on to include an animal--usually a cow, sheep or goat; vegetation, and naturally occurring molds. Beyond that, the terroir of cheese takes a radical departure from that of the terroir of wine, including--depending on who you talk to--non-naturally oc...
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