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A French semi-soft cows' milk cheese from the Auvergne, with the prestigious A.O.C status - the best of which is unpasteurised.

Although 'commercially-made' cheeses are available throughout the year easy to spot because of their orangey rind), farmhouse ('fermier') versions are best during summer months, and can be distinguished by their brown rind.

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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