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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

DALMATIAN CHEESE

Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Yugoslavian, Bosnian-herzegovinian, Croatian, Macedonian, Montenegrin, Serbian, and Slovenian]

are Yugoslavia fine local cheese. They are soft unripened cheese or allowed to age and used mainly for grating.

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