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Anneau Du Vic-Bilh
Banon
Bonde de Gatine
Bouton d'Oc
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Crottin de Chavignol
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Moulis
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Pave du Berry
Pelardon des Cevennes
Petit Provencal
Picodon de Chevre
Poiset au Marc
Pont d'Yeu
Pouligny Saint Pierre
Rigotte de Condrieu
Rocamadour
Rouleau de Beaulieu
Rouleau de Provence
Roves des Garrigues
Saint Nicolas de la Dalmerie
Sainte Maure de Touraine
Sancerre
Sarment
Selles sur Cher
Six Pans du Lauragais
St Valentin
Taupiniere
Tetoun
Thym Tamarre
Trois Cornes
Truffe de Valensole
Truffe du Perigord
Valencay

 BOUTON D'OC
Description:
The Boutons d’Oc is an unusual small pear shaped cheese with a straw (sometimes a vine branch) pierced through the center. The rind allows natural mould to form on the outside giving the cheese a wrinkled look.

Texture:
The cheese has a fine, soft pâte uncooked and unpressed.
Taste:
The taste is extremely pleasant. As the maturity period is extended the taste becomes more pronounced, but always tres agreable to the palate. As the cheese is small it requires one delicious mouthful to appreciate its qualities.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Gaillac
From Milk
Season for indulging
Weight
20 g
Affinage
2 to 4 weeks
Pate (dough)
Pate : Soft


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