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Cheese Description:

» Aisy Cendre «

Traditional, farmhouse, unpasteurized, semi-soft cheese made from cow's milk. It has a round shape with natural rind covered with a thick coating of ash. To make this specialty, a local cheese is immersed in a bed of ashes for at least one month. It ripens very slowly. The cheese has a white, salty, chalky center surrounded by a softer, earthly-tasting outer layer. You should brush off the layer of ashes before serving the cheese.

Country:	France
Milk:	cow milk
Texture:	semi-soft
Fat content:	50 %
Recommended Wine:	Hautes Cotes de Nuits Villages
Producer:	Roland Barthelemy 51 rue Grenelle 75003 Paris


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