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Worker spreads out cheese cloth while making Alkase cheese in a copper kettle. A signature characteristic of Swiss cheeses is the use of copper. In fact, to be called gruy?re, Emmentaler, raclette, or even French Comt?, these cheeses must be made using a copper vat because it distributes heat evenly; Switzerland

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TOP29152597

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達志影像

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RM

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須由TPG 完整授權

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