Bergues is a semi-hard or soft cheese produced in farms around Bergues, near Dunkirk with unpasteurised milk semi-skimmed cows’ milk. It has a diameter of about 20 cm and is matured for at least 4 weeks in cellars.
The cheese is washed with beer each day. It is ready for eating when it has the chalky appearance and the strong aroma that characterises it.
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