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Herbes de Provence Chevre

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This cheese comes from the village of Puimichel. It is made by grating dry cheese into an earthenware pot, and adding pepper, olive oil and fresh cheese up to three days old. It must be stirred well. This cheese will keep for up to twenty years, if periodically topped up with new cheese. Affinage takes two to three months.

  • Made from goat's milk
  • Country of origin: France
  • Region: Puimichel in Provence Alpes
  • Type: soft
  • Vegetarian: no

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