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Goats cheeses are perfect at this time Made in Somerset by Mary Holbrook and Julianna Sedli, this attractive pyramid of goats cheese is covered with ash and has a silky-smooth texture with a lemony, nutty taste. Mary came across the recipe in a book she found at a goat conference – seriously, there are such things – in Tours, France. Unpasteurised.
Unpasteurised goat's milk, traditional animal rennet Not suitable for vegetarians
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