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The Science of Terroir

The Science of Terroir

While the concept of terroir has long existed as a French concept connected with regional wines, the science behind the idea has been researched by Lisbeth Goddik in diary production, confirming that cows produce milk with varied levels of lactic acid bacteria depending on where they are grazing.

These bacteria, in turn, affect the taste of cheese, she said. “It appears the further the distance, the more different the flavor.”

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