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A top-class French AOC cheese coming from the Pays de Bray in Northern Normandy. It is made from either raw or pasteurised cows" milk, and is thought to date back as far as the 11th century. The cheese is white and smooth, lightly-pressed and covered with a fine white mould.

Six different versions are produced - these vary in shape from cylindrical (bonde) through square (briquette) to heart-shaped (coeur).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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