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Featured cheese of the week

Posted in: All about us

le cousin

Le cousin:
Cow’s Alpine dairy cheese from Thurgau and Savoie. It is named Le Cousin because it is made in Switzerland then ripens for eight month in the schmidhauser cellars in France, near Lake Annecy. Thus it has dual nationality! The fruity intensity of the cheese, surprisingly just 32% fat, has a rich underlying creaminess, and the brine washing on the rind lends itself to the sweetly salty tang in the depth of its flavours, which tend to linger long and persistent on the palate.

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