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DE
On request
Fourme d’Ambert French blue cheese, 50% fat in dry matter, 7 × approx. 150 g
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DE
On request
Medium-matured Gouda Noord-Holland, 48% fat in dry matter, 6 × approx. 160 g
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DE
On request
Kaltbach cave-aged Le Gruyère cheese, 49% fat in dry matter, 6 × approx. 300 g
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DE
On request
Stilfser (Stelvio) cheese, quarter wheel, 50% fat in dry matter, approx. 2.3 kg
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