casein point

Hi, I'm Luke and I talk the language of cheese and cured meats but I have been known to veer way off subject. Currently studying at The School of Artisan Food hoping to find out why my taste buds like pretty much everything I put on them. Let's go
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As well as making burrata today (see below), we also created some lovely mozzarella. Thank you Italy

As well as making burrata today (see below), we also created some lovely mozzarella. Thank you Italy

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