French cheese Boursault

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Weight (g): 200
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This whole milk cheese enriched with cream was invented in 1951 by Henri Boursault in Perreux-sur-Marne. This "triple cream" undergoes a 12-day ripening process and then matures in its packaging for another month. The Boursault does not really have a crust, it is simply covered with a light ivory powdery veil. His dough is white and frothy at heart.
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