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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
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Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
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Brillat Savarin
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Comte
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Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
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Murol
Pas de l'Escalette
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Pierre qui Vire
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Provolone Piccante
Raclette
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Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 DAUPHIN
Description:
Legend has it that when Louis XIV was travelling through the Hainaut ( a region in the North of France ) he so enjoyed this remarkable little cheese that he allowed the farmers of this region to called it Dauphin, the name given to his son, the Crown Prince. From that day the cheese quickly took on the form of a dolphin.

Texture:
The pate is soft and slightly sticky, it is uncooked and unpressed. The rind is humid, washed, and has a distinctive reddish colour.
Taste:
The cheese is made from a Maroilles cheese that is flavoured, before maturing, with tarragon, parsley, pepper and cloves. Maturing takes about two to four months. For those gourmets that like the sensation of strong flavors this is an ideal cheese.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Côtes du Rhone or dark beer
From Milk
Season for indulging
Weight
400 g
Affinage
2 to 4 months
Pate (dough)
Uncooked, unpressed soft cheese with a washed rind


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