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Traditional soft blue cheese from Auvergne, whose recipe is known since the Middle Ages
Hand-made and industrially produced from pasteurized cow milk

Creamy, light yellow interior with blue noble mold and thin natural rind. The cheese is turned in plant ashes

Fat content: 5560 % fat, dry weight

Taste: creamy with a mild noble mushroom taste

Ripening time: at least 30 days, partially in the caves of the Massif Central

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