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CHEESE (5)
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Abbaye de Citeaux
The prestigious Burgundian monastery, founded in 1098 by Robert de Molesmes and reformed by St. Bernard, a cheese produced from cow's milk very popular for its fruity flavor.
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Brillat Savarin
"A meal without cheese is like a beautiful woman who has lost an eye," said the famous gastronome and politician of the late 18th century Jean Anthelme Brillat Savarin, who were dedicated this cheese in the 30s.
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Charolais
Charolais region is home to one of the greatest French goat herds, which originated in the sixteenth century. Saone-et-Loire is distinguished by the small size of farms: in 1994, 2,000 farmers owned between 10 and 20 goats.
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Colombier Fermier
Nathalie Benoit and resumed in the year 2000 the farm of Colombier. Located in Sivry in Burgundy, they were able to continue this unique recipe. The loft has many faces, sometimes powerful and sometimes creamy, the seasons being rediscovered every time another of his (...)
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Epoisses
The village of Epoisses, from the early sixteenth century, houses a religious community to which the oral tradition attributes the Epoisses cheese from ...
