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In the shape of two flattened truncated cones.
Rind colour from deep yellow to dark brown.
paste colour from white to pale yellow.
Ripening minimum 45 days.
Ingredients: Whole sheep's milk, rennet, natural lactic acid bacteria, salt.
Sizes: Vacuum packed, in cut portions, or whole cheese weighing 1.5/4 kg.
Shelf life: 360 days for whole cheeses or 120 days for cut portions
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