<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">cheese</topic></authority><related type="other"><topic>cheesemakers</topic></related><related type="other"><topic>cheese testers</topic></related><related type="other"><topic>cheese vats</topic></related><related type="other"><topic>cheese wheel cutters</topic></related><related type="other"><topic>cheese presses</topic></related><related type="other"><topic>cheese triers</topic></related><related type="broader"><topic>milk and milk by product</topic></related><variant type="other"><topic>cheeses</topic></variant> <note xml:lang="en"><![CDATA[ Edible substance consisting of the curd of milk (coagulated by rennet), separated from the whey, and pressed into a solid mass. ]]></note></mads>