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Bocardo cheese
From Cookipedia
Contents |
Origin
- Produced by Fromagerie Baechler of Le-Temple-sur-Lot in the Lot-et-Garonne départment of Aquitaine
Cheese group
- Hard, pressed, cooked, artisan
Milk type
Strength and texture
- Matured for 8 weeks
Description
There is also a version with peppercorns Bocardo Poivre which is matured for 16 weeks
Serving suggestions
Good for grating
Errors and omissions
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