Matured in the cellar for a month
The pieces are welded together, making Reblochon is halfway through. "we put on the Reblochon a small green plate that says Reblochon has been made on the farm," she says. The cheeses will then spend 24 hours in a salt water bath before being dried, moistened in carrot juice to make the crust and then refined in the cellar for a month. In Donzel is produced by 200 per day throughout the year.
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