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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LAMOTHE-BOUGON CHEESE, LA MOTHE ST. HERAYE CHEESE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Two names for the same French cheese which is made from May to Nbovember in Poitou.
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