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Beyond cheddar: tips from a cheese maker

By Emily Shartin
Globe Staff / February 20, 2005

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David Frisone Strenio begins his workday at the Great Hill Dairy in Marion at 4:30 a.m. By the end of his shift, he will have produced as many as 200 six-pound wheels of the dairy's signature cheese, Great Hill Blue. (Full article: 501 words)

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