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A hard Norwegian cows' milk cheese, which is made in the fashion of a 'blue' cheese - injected with penicillin bacteria. But on being fully mature, becomes brown in colour. Some is given a final juniper flavouring before being put on sale.

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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