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Older Isn’t Always Better

Sam Gugino
Issue: June 30, 2010

As with beef, wine and wisdom, aging is thought to create better cheese. But while they might not have the impressive reputation of more complex aged cheeses, fresh versions, such as chèvre (French-style goat cheese), mozzarella and feta, have loads of charm, variety and versatility.

For the full article, check out the new issue of Wine Spectator, on newsstands June 8, 2010.

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