Clark's Cheese Blog

Welcome to the Clarks Cheese Blog

Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.

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Tuesday, 25 October 2011


A farmhouse cheese from Burgundy. The pate is creamy and sweet, contrasting well with the bitterness of the Marc de Bourgogne washed rind.

matured for about 6-8 weeks, the rind turn orange and becomes pungent. a real treat. Like its cousin Epoisses, it should be served when ripe and runny.

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