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This cheese usually has a brick shape with thick, smooth, velvety, white penicillin rind. It takes its name from the shape that resembles a small hillock. The cheese has a buttery texture and mushroomy aroma and a salty, bitter tang. It can be eaten young, or ripened - then the rind develops a reddish pigmentation, the interior becomes runny around the edges, the aroma becomes acrid and the taste is sharper.

  • Made from unpasteurized cow's milk
  • Country of origin: France
  • Type: soft, soft-ripened
  • Texture: smooth
  • Rind: washed
  • Colour: yellow
  • Flavour: bitter, salty
  • Aroma: rich, ripe
  • Vegetarian: no

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