Technical, comprehensive and educational, this guide explains to hotel school students how to stage, explain the origins, improve service restoration cheeses. They will find everything about this jewel of French heritage, humeront the atmosphere and history that emerges and will be unbeatable on the cutting of each variety, mono or multi trays families or new opportunities for consumption at all times of the day. And there is what to do with more than 1200 identified cheeses.
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