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Le Lacandou

The cheese has its name after its producer, M. Lacan. It is produced in the northern part of the Aveyron in France. The cheese has a soft, uncooked pâte and a natural rind. The period of maturation is about three weeks and it has a fat content of 45 per cent.

  • Made from unpasteurized sheep's milk
  • Country of origin: France
  • Region: Aveyron
  • Type: soft, artisan
  • Fat content: 45%
  • Texture: creamy
  • Rind: natural
  • Colour: pale yellow
  • Flavour: fruity
  • Aroma: grassy
  • Vegetarian: no

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