Here cheese-maker Alastair Pearson takes 90, 000 litres of milk a year from five biodynamic farms and turns it into enormous rounds of nutty, muslin-wrapped cheddar, creamy brie, Swiss-style mountain cheese, gouda and mature, tangy tomme.

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Foodies are intrigued by the local cuisine - the bread, cheese and sweets found only here.

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"I don't think I've ever seen it so deserted down here, " he said as he chewed a ham and cheese sandwich on the steps beside Faneuil Hall.

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