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A soft, rind-ripened, cheese, in the Brie manner. It's made by Carolyn Fairbairn in Thursby, Cumbria with a mixture unpasteurised milk her herd of Shorthorn cattle, and milk from her goats.

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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