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Brillat Savarin 100gr, curing for 3 to 4 weeks.
Raw cow's milk cheese.
Origin: Bourgogne
Brillat Savarin 100gr, curing for 3 to 4 weeks.
Triple cream cheese with butter aromas.
Raw cow's milk cheese.
Origin: Bourgogne
Brillat Savarin 100gr, curing for 3 to 4 weeks.
Raw cow's milk cheese.
Origin: Bourgogne
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