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Pasteurised goat milk is used to produce this Dutch bleu gourmet cheese. Name of the cheese is derived from the word "Bettine" which was known as "goat" in the 17th century days. The old traditional method is used to mature this cheese and it takes 8 weeks for maturation. Bettine Bleu cheese features light coloured with delicate creamy flavour and its blue veins add some spice to it.