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Item Title
Do you make any other kinds of cheese?
How to store the cheese? What's its shelf life?
Where do the profits go?
Is your cheese 'organic'?
Where does our milk come from?
What about hygiene & food safety?
Why are you based so far away from Shanghai/Beijing?
What's not perfect yet?
What about growth hormones?
What water do you use?
Do you pasteurize the milk?
Who produces the cheese?
Where is the cheese produced?
What about antibiotics?
 
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