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A soft, off-white cheese from France that has a rich, earthy mushroom taste that becomes sharp and fruity-flavored after it has aged. Made with unpasteurized cow's milk in some regions or pasteurized milk in cheese factories, the natural white rind is edible and may be mottled with small red patches throughout. The cheese is produced in small, short cylinder shapes that provide a soft white meat when young or a very soft and runny inner consistency as it ages. It is primarily used as a cheese for hors d'oeuvres and appetizers.