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It melts beautifully making it the perfect cheese for au gratin dishes and fondue
Beemster Classic is made with pasteurized cow's milk in Northern Holland
nutty richness
in 2004 the recipe was rediscovered - obviously too good to make only once a year Vlaaskas is now made year-round
Moliterno al Tartufo cheese It melts beautifully making itThis showstopper for Sardinia, Italy is made with raw sheep's milk and ribboned with black truffles. It's rich and savory with a buttery base that's balanced by the earthy truffles. It lingers with luxurious flavor that's both rustic and elegant. Pair with rustic breads, a slice of prosciutto, a drizzle of honey and your favorite Chianti. Bon appetito !
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