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filler@godaddy.com
Signed in as:
filler@godaddy.com
Here is a Francis maturing. The cheese is washed in a special culture 2-3 times a week. As it starts to age the culture grows on the rind effecting the way the cheese breaks down. The cheese softens from the rind inwards and develops a meaty flavour and pungent aroma.
Matured for around 3 months. Minimum 1Kg.
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