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For cheesemaker Chiyo Shibata, good things come in microscopic packages.

“‘Terroir‘ means the taste of place. But in Japan, cheese is a foreign product,” Shibata says. “Most Japanese cheesemakers import their bacteria from overseas and use a process from overseas. But if we can use our own bacteria with a unique method, we can make a distinctly Japanese cheese with its own special taste.”

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