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Lait Cru It is said that this cheese has been created in the 10th century by a monk, Maroilles in northern France. It has a brick-red, smooth, washed rind. The pate is soft and oily. It has a powerful aroma suggesting fermenting fruit and the flavor reminds smoky bacon. During maturation the cheese is regularly turned and brushed, the rind changes its colour from yellow to orange and finally red. This process is very important because repeated turnings promote the development of bacteria that forms the rind. More Products From: Metro  E-mail this product to a friend
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