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Ships within 48 hours · Estimated delivery Oct 26 - Oct 31

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Description

Crème d'anchois de Collioure 460g piment d'espelette this cheese was renamed in WEIGHT:Whole square 7500g this cheese was renamed in homage to the famous gastronome and magistrate Jean Anthelme Brillat Savarin by a Parisian cheesemonger 40 to 45% Pinot Noir and 10 to 15% Meunier A weight of 25 to 80 kg presses on the lid to allow the salt to penetrate the tissues of the anchovy during maturation Fresh anchovies are salted with "half coarse" sea salt (reserved for the final packaging brine) in a proportion of 30 to 50% depending on the outside temperature

Exchange/Return Notes

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