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From the Pyrenees, a blue cheese with light brown natural rind.
Maturing time: at least 3 months.
In contrast to the Roquefort 
the penicillium develops without holes in the paste. The flavour is full-bodied and fruity and at the 
same time slightly piquant, due to the noble mould

Bleu des Basques

PriceFrom £10.00