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Cambridge Cheese Said to have been creamy and tangy, the curd made in one hour, dipped into moulds without cutting, to ripen for eating in thirty hours. Occurs repeatedly in advertisements for grocers and cheesemongers from 1800 up to 1949. There is some evidence that in 1932 the Ministry of Agriculture produced an advice booklet outlining methods of soft and fresh-cheese manufacture recommended to farmers, including Cambridge Cheese, but we've not been able to track it down. |
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