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Anneau Du Vic-Bilh
Banon
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Cathare
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Galette du Paludier
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Lou Pevre
Maconnais
Montrachet
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Moulis
P'tit Berrichon
Pave Blesois
Pave de Chirac
Pave du Berry
Pelardon des Cevennes
Petit Provencal
Picodon de Chevre
Poiset au Marc
Pont d'Yeu
Pouligny Saint Pierre
Rigotte de Condrieu
Rocamadour
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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

 CATHARE
Description:
This cheese proudly carries the crest of its region the Languedoc. The "occitane" cross is inscribed on the face of the cheese. The cheese’s form is a flat disk covered in charcoal powder. Otherwise after "affinage" (maturing the cheese) the pate hardens and develops a smooth, fine texture, with a subtle goat’s milk taste typical of the goat’s cheeses found in this region of France.

Texture:
The pate is crumbly when fresh. After the “affinage
Taste:
The taste is distinctly of goat’s milk, enriched by the aging process. If you like the soft taste of milk this cheese is delicious eaten fresh. Otherwise, after maturing the cheese, the cheese develops a subtle goat’s milk taste typical of this region.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Gaillac white
From Milk
Season for indulging
Weight
200 g
Affinage
2 to 3 weeks
Pate (dough)
Pate : Soft


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