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“I knew that the little starbursts I called flavor crunchies were actually an amino acid known as tyrosine that formed in aged cheeses like cheddar and Gouda. I also knew that I would definitely continue calling them flavor crunchies.”
― American Cheese: An Indulgent Odyssey Through the Artisan Cheese World
― American Cheese: An Indulgent Odyssey Through the Artisan Cheese World
