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Making MSU Cheese
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EDAM CHEESE — A student checks balls of MSU Edam cheese in a 48-hour salt bath in the Salt Room at the Edward W. Custer Dairy Processing Plant. After the bath, the cheese balls are dried off, waxed and aged for a minimum of three months. A unit of the Mississippi Agricultural and Forestry Experiment Station, the plant is a teaching and research laboratory for students studying dairy foods at MSU. Products from the plant can be purchased here.

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Jul 31, 2013 | Photo by: Megan Bean


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