Nan jou sa yo Ozetazini, fwomaj ap parèt tankou yon pwodwi moun fyè de li nan plizyè lantouraj. Sa parèt klè, pa ekzanp, nan konpetisyon chanpyona fwomaj ki te fèt nan Green Bay, Wisconsin, semèn pase a. Yon foul moun apeprè 500 te vin gade gayan chanpyona fwomaj Etazini an. 2 jou avan, plis moun toujou te pase tan ap gade jij yo kap goute aviwoun 2.555 fwomaj diferan ki soti toupatou Ozetazini.
Endistri Fwomaj la Ap Modènize Ozetazini
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Marieke Penterman of Marieke Gouda does her happy dance that has become a familiar sight at cheese contests. At the U.S. Cheese Championship, her cheeses were ranked No. 2 and No. 3 cheeses among the 2,555, in Green Bay, Wis., March 7 2019.
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Judges say Swiss cheeses are difficult to get right, in part because the holes – called the “eyes” – have to be perfectly formed on the inside, seen at the U.S. Cheese Championship in Green Bay, Wis., March 5, 2019.
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A team of judges tallies the scoring for a wheel of cheese at the U.S. Cheese Championship, held in Green Bay, Wis., March 5, 2019. All cheeses start with 100 points and are docked fractions of points for flaws.
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Judges smell a sample of one of the 2,555 cheeses entered in the U.S. Championship Cheese Contest, in Green Bay, Wis., March 5, 2019. Smell is just one criterion in the technical competition of the contest that began in 1981.