Book,  Paragraph

 1 III,  20|      substance called curd (or cheese); and the thicker the milk,
 2 III,  20|    coagulates, and that is why cheese is made of the milk of such
 3 III,  20|     milked to such effect that cheese was made of the produce,
 4 III,  20|        not only that where the cheese is most abundant, but that
 5 III,  20|        but that also where the cheese is driest.~Now some animals
 6 III,  20|     are mixed in with Phrygian cheese. And there is more cheese
 7 III,  20|      cheese. And there is more cheese in cow’s milk than in goat’
 8 III,  20|    used for the manufacture of cheese.~The juice of the fig and
 9 III,  21| abundance, and milk fitted for cheese manufacture. In the neighbourhood
10 III,  21|        Milk that is richest in cheese is the most nutritious,
11 III,  21|        with a scanty supply of cheese is the more wholesome for