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Published 1994
This Spanish cheese — traditionally a mixture of cows’ and ewes’ milk — is made in the Balearics, especially Menorca. Inside the tough, blotched brown rind, the interior is supple and creamy — becoming firmer and darker with age. The cheese is soaked in brine then coated in olive oil. It has a slightly sour, sharp taste. (247)
© 1994 All rights reserved. Published by Websters International.
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