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The cheese is matured on a ray mat. This may result in mould developing on the cheese with is a normal part of the maturation process and gives the "Chavignole Crottin" it’s distinctive character.
Switzerland
The cheese is matured on a ray mat. This may result in mould developing on the cheese with is a normal part of the maturation process and gives the "Chavignole Crottin" it’s distinctive character.
