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    Le fromage en Gaule à l’âge du Fer et à l’époque romaine : état des lieux pour sa production et analyse de sa place dans le monde antique by Alain Ferdière, Jean-Marc Séguier

    Published 2020-12-01
    “…It was, of course, necessary to clearly define the subject, certainly within its temporal and spatial limits as just indicated, as well as with regard to the nature of this product, “invented” by our predecessors as early as the dawn of the Neolithic: the processing of milk –taken from sheep, goats or cattle, without our being able to differentiate– that takes place naturally in the stomachs of young suckling ruminants, a process that is then copied by humans for their own benefit. …”
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