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Spansk Gederulle "Tour de Marze" Produceret efter traditionelle metoder på Mellemlagret Danbo ost med Produceret efter traditionelle metoder på Formatges Bauma Osten har en cremet konsistens og er modnet i et lag af delikate Opbevares +2°C +8°C "Tour de Marze" Osten har en spiselig hvidskimmelskorpe
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