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• Hazelnut kernels (9-11 mm, 11-13 mm, 13-15 mm, 7-15 mm).

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• Our Paulus Abbey Beer Cheese is produced according to an authentic Gouda Cheese recipe. To the cheese we add a unique beer, brewed according to the traditional method used in Paulus Abbey, and refine the cheese for 6-8 weeks until obtaining the desired flavor. Find out more at: paulusbeercheese.com

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• The Délice de Bourgogne has been created by Jean Lincet in 1975. It is one of the most refined of our French cheeses. It is made with cow's milk enriched with fresh cream. Its refined taste and creamy melt in the mouth texture set it apart from all other cheeses.

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• Mochi ice cream

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• Filoncini rustici sesame seeds.

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