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A mild, smooth-pasted cheese, named after a small village near Troyes in the Champagne region of France.

It was almost-certainly developed by monks, and until about 50 years ago only made by local farmers - very little escaping the region.

Most is still made by small dairies from unpasteurised milk. It's at its best during summer and autumn months; and is now protected by the strict French Appellation d'origine laws.

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.

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