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	<title>Fagnar cheese - Revision history</title>
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	<updated>2026-04-20T16:56:58Z</updated>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Fagnar_cheese&amp;diff=260118&amp;oldid=prev</id>
		<title>Chef at 12:59, 10 January 2021</title>
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		<updated>2021-01-10T12:59:36Z</updated>

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|description=Fagnar is a semi-hard, pasteurised cows’ milk cheese, which is based on Trappist-style cheese&lt;br /&gt;
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[[Image:CheeseImageMissing.jpg|300px|thumb|right| Fagnar cheese]]  &lt;br /&gt;
Fagnar is a semi-hard, pasteurised cows’ [[milk]] cheese, which is based on Trappist-style [[cheese]].  Similar in taste and aroma to [[Port Salut cheese|Port Salut]], it is yellow and smooth.  However, the rind is dark brown.&lt;br /&gt;
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The [[cheese]] is produced 1.5 kg disks and is about 6-7 cm thick.&lt;br /&gt;
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[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Belgian cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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