The Microfloras of Traditional Greek Cheeses
E. Litopoulou‐TzanetakiNikolaos Tzanetakis
Abstract
It is commonly believed that cheesemaking started accidentally in a region of the Middle East known as the Fertile Crescent in the region of the Tigris and Euphrates rivers, some 8,000 years ago. Travelers from Asia seem to have transferred the art of cheesemaking to Europe.
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