MATURING STILTON is smoothed with a knife. Later a calico binder is added and the cheese is returned to its tubular mould—called a hoop—for further ripening.
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Bibliographic details
Press, Volume CXI, Issue 32494, 2 January 1971, Page 12
Word Count
26MATURING STILTON is smoothed with a knife. Later a calico binder is added and the cheese is returned to its tubular mould—called a hoop—for further ripening. Press, Volume CXI, Issue 32494, 2 January 1971, Page 12
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