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Newer blue cheese made from pasteurized cow milk and vegetarian rennet

Developed as a milder alternative to Gorgonzola. Directly transliterated to sweet milk

Ivory-colored, smooth and creamy interior with a thin, brownish natural rind that is streaked through to the edges with blue mold veins

Fat content: 50 % fat, dry weight

Taste: full-bodied creamy, sweet, with a discreet hint of blue mold

Ripening time: 3 months

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