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Made in the hills of Indiana and modeled after the French Valencay, these "pyramids" are aged for two to three weeks and dusted with a slight coating of paprika. Its white rind becomes wrinkled with occasional spots of blue. Its texture is moist and velvety, its flavor is milky, bright, refreshing. When young, a crisp sparkling wine or rose will pair well with this cheese; as it ages a sweet white like sauternes or moscatos works well. Each piece is approximately 9oz.
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