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June 15th, 2001 Manchego and More From the milk of sheep, a world of diverse, full-flavored cheeses By Sam Gugino Over the past decade, as the availability of artisanal cheeses has increased, more press has been given to goat's milk cheese than to sheep's milk cheese.
For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2001.
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