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Aged Cheeses: The Art of Maturation — Hryhorii Bryndzianyi
Wednesday, 4 August 202714:19Lviv, Rynok Sq., 1900 UAH16 seats
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
ChefHryhorii Bryndzianyi
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Lviv, Rynok Sq., 1
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