“What will become of the Brie de Meaux, the Crottin de Chavignol or the Bleu d’Auvergne? In a microbe-free, progressive and genetically engineered future, what hope is there for the old-fashioned Fourme d’Ambert, the mal-formed Gruyere de Comte or the odorous Pont L’Eveque?”
You rock sir!
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