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Cheese Description:

» Aragon «

Made by curdling milk with rennet or thistle-flower extract for 40 minutes at 95 degrees F. Curd is cut into small bits, drained, molded and pressed by hand. Aragon ripens for a week in a controlled humid environment. This cheese is sometimes made with a mixture of ewe's and goat's milk.

Country:	Spain
Milk:	ewe and goat milk
Texture:	semi-hard


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