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  • It also allows us to limit the evaporation of residual water contained in cheese especially if, as in the case of the Beaufort, the cheese is aged over a long period.I guess it depends on what you read into a statement , myself , I would take that to mean basically a compromise , the author is just stating that 90-95 is good for bacterial growth , and 85-90 is good for fungi , but 80-85 is still g
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