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The penetrating, spicy aroma from this little disc of soft, sticky, pasteurized cow’s milk cheese. Hand ladled curds are moulded, washed in lightly salted water and with Bougogne and ripened in humid cellars.
Milk, salt, rennet.
milk
It has the consistency of a thick pudding. Serve with young Burgundy wines or acidic white wines with a floral aroma. Napoleon was a real fan of this cheese, and even the great gourmet himself, Brillat-Savarin, called it the king of cheeses
