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A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery.
After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour.
Ingredients: scalded cow's milk, salt, lactic bacteria, coagulant
Storage +4° to +6°c
Net weight: +/- 320 g.