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This tomme cheese from the Austrian Alps is made from pasteurized cow's milk. It is first aged for 3 months in a damp room and washed with brine, which gives it a wet and sticky crust. After that, this cheese goes to the south of Germany and is sprinkled with various flowers and herbs and matures under vacuum for another month. The spicy floral flavors absorb into the cheese in this way.

 

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