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Het idee voor deze kaas komt uit de koker van Robert Rouzaire die het product noemde naar vriend Pierre en zichzelf. Deze kaas, afkomstig uit de streek Seine-et-Marne ten oosten van Parijs en wordt gemaakt van de room die achterblijft na het maken van Brie de Meaux. De room, verrijkt met crème fraîche, brengt het vetgehalte in de droge stof van deze ongepasteuriseerde witschimmel op 75 %.

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