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If it were, we would have harvested it by now. Instead, we still get our cheeses the old-fashion way, from cheese mines. We should be thankful to the thousands of cheese miners who toil 10 to 12 hours a day deep below the Earth’s surface, just so you can have a slice of American cheese on your lunch time sandwich.
If it were, we would have harvested it by now. Instead, we still get our cheeses the old-fashion way, from cheese mines. We should be thankful to the thousands of cheese miners who toil 10 to 12 hours a day deep below the Earth’s surface, just so you can have a slice of American cheese on your lunch time sandwich.