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A Casinca is a cheese from Corsica with a mild and nutty flavour.
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A Filetta cheese is a French cheese, from Corsica. It is an artisanal made ewe's milk cheese.
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L'Abardin est un fromage au lait de brebis à pâte pressée non cuite.
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Abbaye de Belloc is a semi-hard, pressed, uncooked ewe's milk cheese originally produced by a monastary.
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Abbaye de Belval cheese is a raw cow's milk cheese from Picardy.
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The Abbaye de Briquebec is a cheese from Normandy, made with cow's milk, with a smooth and soft rind.
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Abbaye de Chamabaran is a cow's milk cheese made by a monastery, it is tender with a slightly acidic flavour.
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Le fromage Abbaye de Chimay à la bière est typique des productions trappistes.
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Abbaye de Citeaux cheese is a cheese from Burgundy with a fruity flavour and a soft texture.
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Abbaye de la Coudre is a cow's milk cheese, shaped into small wheels.
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Abbaye de la Meilleraye-de-Bretagne is a cow's milk cheese from the Loire Atlantique.
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The Abbaye de la Pierre-qui-vire is an artisan made cow's milk cheese, produced by a monastery.
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Fromage belge au lait de vache, à pâte mi-dure et non cuite
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Abbaye de Tamié is a mild, uncooked pressed cow's milk cheese.
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Abbaye de Timadeuc is a cow's milk cheese made in the Morbihan area.
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Abbaye du Mont-des-cats is a cheese from the North of France, with a slightly acidic flavour.
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Abbaye d'Echourgnac or Timanoix is a cow's milk cheese made by monks, matured using a nut liqueur.
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Abbaye d'Igny is a cheese made by a monastery, with a fine rind.
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L'Abbaye Norbertine-Postel est un fromage Belge, doux et tendre.
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L'Abbaye Notre-Dame-d'Orval est un fromage de Belgique onctueux et légèrement acidulé.
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