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Tomme Opari by Agour

This sheep and goat milk cheese follows the traditional cheese-making methods the Basque region of France is so well known for. This ancient recipe dates back over 1300 years, to when the Moors invaded the region in 700’s. Made with 75% goat milk and 25% sheep milk it is aged for 3 months turned by hand and washed with brine to develop the beautiful gold-colored rind.


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