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Boursault
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This cheese made from whole milk enriched with cream was invented in 1951 by Henry Boursault in Perreux-sur-Marne. This "triple crème" undergoes refining twelve days and then continues to mature in his package for another month. The Boursault does not really crust, it is simply covered with a light veil of powdery ivory color. Its paste is white and fluffy heart. Packing: Whole. Net weight: 200 g
- Allergens: -