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An ancient 'semi-soft' French cheese from the Rhone-Alpes region. It was originally made with goats' milk, but cows' milk is now the rule. It has a yeasty aroma and a fruity taste.

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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