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Henri Boursault first created the exceedingly creamy brie-like cheese Boursalt in 1953. The cheese, with a heroic fat content of 70%, is solid, slightly acidic and citrussy. The cheese is matured for two months, and offered for sale as cylinders with a thin whitish-pink penicillin mold, similar to that of camembert.

research source: cheese.com

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