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Briquette de Brebis is a soft French cheese of sheep's milk, produced in the Aveyron region. The milk used is from the same sources used to produce the more famous Roquefort and PĂ©rail.

After seasonal production from February through autumn, the curds are matured for three weeks in humid cellars, which results in lovely nutty flavours.

research source: cheese.com, mirko

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