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metoderne til valleaftapning og saltning giver en meget fin skimmeldannelse, som er jævnt fordelt i osten, hvilket adskiller den fra andre skimmeloste.
the methods for draining the curd and for salting by hand give bleu d’auvergne a very fine marbling, uniformly spread throughout the cheese, which distinguishes it from other blue cheeses.
最后更新： 2014-11-21
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