Essay
Explain the chemical process of how some cheese flavors develop
A)A cheese aged for a very short period, containing 50-75% moisture.
B)A cheese that is not aged, containing greater than 80% moisture.
C)A cheese aged for varied periods of time, containing 30-40% moisture.
D)A cheese aged for varied periods of time, containing 40-50% moisture.
E)A cheese aged for the longest period of time, containing approximately 30% moisture.
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