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A semi-hard cheese, made from unpasteurised (and organic) water-buffalo milk, by Alham Wood Cheeses, near Shepton Mallett in Somerset. It is matured for about 5 months, and has a rich, nutty flavour and a texture similar to Manchega and Peccorino. A 'young' (less mature) version, and a 'winter' semi-blue variety are also produced.
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