Task 3 continuation - Part II (6 points out of 10)

Read the text and fill in the gaps with the given phrases. There are more phrases than needed. The first one has been done for you.
History of cheese
Cheese is one of the most varied and subtle foods in the world. Cheese can serve as a (0)  F   , a superbly satisfying finale to a gourmet meal or simply as a basic nourishing foodstuff for family snacks.

By AD 300, cheese was being regularly exported to countries along the Mediterranean seaboard. Trade had developed (5)  that the emperor Diocletian had to fix maximum prices for a range of cheeses, including an apple-smoked cheese highly popular with Romans. Yet another cheese was stamped and sold under the brand name of ‘La Luna’, and is said to have been (6), which was first reported as an individual make of cheese in AD 1579.

Thus, Roman expertise spread throughout Europe wherever their empire extended. The skills remained at first with landowners and Roman farmers. Roman soldiers, who had completed their military service and (7), set up their ‘coloniae’ farms in retirement, and may well have passed on their skills in cheesemaking.

With the collapse of the Roman Empire around AD 410, cheesemaking spread slowly via the Mediterranean, Aegean and Adriatic seas to Southern and Central Europe. The river valleys provided easy access and methods adopted for production were adapted to suit the different terrain and climatic conditions. Cheese makers (8)  naturally used the milk of goats and sheep. In Central and Eastern Europe the displacement of people through centuries of war and invasion inevitably slowed down developments in cheese making until the Middle Ages.

During the Middle Ages, monks became innovators and developers and it is to them (9). During the Renaissance period cheese suffered (10), being considered unhealthy, but it regained favour by the nineteenth century, the period that saw the start of the move from farm to factory production.

the hot sun and the galloping motions of the horse
delicate aroma
they were drinkable and the curds edible
the precursor of today's Parmesan
to such an extent
perfect companion for wines
we owe many of the classic varieties of cheese marketed today
intermarried with the local populace
reached a high standard
a pale watery liquid and solid white lumps
in remote mountainous areas
that archaeologists have recently discovered
a drop in popularity
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