![Gerard Depardieu enjoys acid curd cheese in the restaurant "Schoenes Leben" in Hamburg on the 25th of January in 2010 Stock Photo - Alamy Gerard Depardieu enjoys acid curd cheese in the restaurant "Schoenes Leben" in Hamburg on the 25th of January in 2010 Stock Photo - Alamy](https://c8.alamy.com/comp/D553ED/gerard-depardieu-enjoys-acid-curd-cheese-in-the-restaurant-schoenes-D553ED.jpg)
Gerard Depardieu enjoys acid curd cheese in the restaurant "Schoenes Leben" in Hamburg on the 25th of January in 2010 Stock Photo - Alamy
![Gerard Depardieu enjoys acid curd cheese in the restaurant "Schoenes Leben" in Hamburg on the 25th of January in 2010 Stock Photo - Alamy Gerard Depardieu enjoys acid curd cheese in the restaurant "Schoenes Leben" in Hamburg on the 25th of January in 2010 Stock Photo - Alamy](https://c8.alamy.com/comp/D55342/gerard-depardieu-enjoys-acid-curd-cheese-in-the-restaurant-schoenes-D55342.jpg)
Gerard Depardieu enjoys acid curd cheese in the restaurant "Schoenes Leben" in Hamburg on the 25th of January in 2010 Stock Photo - Alamy
Cowgirl Creamery - Have you ever wondered how Mt Tam gets its unique consistency? Part 2 of our Cheese Science Toolkit Collaboration: Texture🧀👩🔬! Our first cheesemakers were smitten with the idea of
![Fermentation | Free Full-Text | Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product Fermentation | Free Full-Text | Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product](https://www.mdpi.com/fermentation/fermentation-07-00067/article_deploy/html/images/fermentation-07-00067-g002.png)