A traditional French unpasteurized cow's milk cheese, known for its nutty, fruity, and savory flavors, aged for a minimum of four months.
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A former San Francisco restaurant known for its innovative cuisine and fermentation techniques, where Cortney Burns was a key figure and co-authored its cookbook.
An American chef, TV host, and food writer, widely recognized for her bestselling cookbook 'Salt, Fat, Acid, Heat' and her Netflix series of the same name.
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