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Red Devil is made from unpasteurized cow’s milk in the Toggenburg mountains of Switzerland. Named for a local legend involving a devil living in a nearby cave, this cheese gets its flavor from aging more than 6 months in a brine wash. Its hard rind encases a semi-firm ivory paste that packs a huge flavor and aroma. Try pairing it with a sweet bourbon, dark-malted Dunkel or a smooth stout.
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