Italian researcher Dr Giuseppe Iannella, says he has developed a new method for making cheese from camels, donkeys and horses feasible.
Read more about it via https://www.dairyreporter.com/Article/2020/08/17/Commercial-scale-equid-and-camel-cheese-possible-through-natural-thickening-substances?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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