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The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.