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Poor to cook with--they retain between 45-85% moisture. They include cheeses that are unripened, mold ripened, and bacteria ripened. Unripened: Farmer cheese, pot cheese, Neufchatel, Primost, Ricotta Unripened, cream enriched: Cottage cheese unripened, held in brine: feta cheese mold ripened: Brie, Bucheron, Capricette, Livarot Bacteria ripened: Limburger, Liederkranz, hand cheese
Calculated for: 1
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