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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CACHAT D'ENTRECHAUX CHEESE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
A French highly flavored cheese made from May to November in Provence. Also known as
Fromage Fort du Ventoux
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http://food.oregonstate.edu
