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Romadur

A German cheese, similar to Limburger, but milder and softer. It's rind-washed for a few hours - whereas the latter for about two weeks. Like Limburger, it originated in Belgium.

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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