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    Kitchen Dictionary: hard cheese

    Distinguished by its retaining 30% moisture, by being made from raw milk, and by being all bacteria ripened. It's taste and texture is dramatically shaped by the amount of time it is aged. 3-12 months: American, Asiago, Cheddar, Gruyere, Jarlsberg, Provolone, Swiss 12-16 months: Cheshire, Parmesan, Romano

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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