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Office
Menu
- country
- regions
- cooking
- work with alcohol
- taste and aroma
- types
- composition
- certification
- value
- popularity
Language

CHEESE / types / subjected to washing or soaking in alcohol, in order to disinfect and improve the taste

DISPLAYED BY POPULARITY (the average attendance for this site)

Show alphabetically

Testun al Barolo (Italy)
Tupi (Spain)
Vieux Boulogne (France)
Pinzgauer Bierkase (Austria)
Epoisses PDO (France)
Weinkase (international)
Roccolo Divino (Italy)
Mondseer (Austria)
Bachensteiner (Austria)
Cuevas del Mar (Spain)
Langres PDO (France)
Ami du Chambertin (France)
Chimay a la Biere (Belgium)
Ovari (Hungary)
Soumaintrain PGI (France)
Tomme au Marc (France)
Stinking Bishop (UK)
Confit d'Epoisses (France)
Banon PDO (France)
Boulette d'Avesnes (France)
Bergues (France)
Murcia al vino PDO (Spain)
Fromage fort (France)

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(lt)Caseus

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