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Soft and salty it has a soft taste and a nutty aroma. From the family of the uncooked pressed past cheese it has a straw yellow colour and is shaped as a disc with a diameter of 20 cm and a thickness of 4 to 5 cm. Produced in the commune of
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this cheese can be compared to Trappe cheese, made by the
Trappist monks of the Abbaye de la Coudre
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