Following a traditional French Monastery cheese recipe like Port Salut and many tommes from various areas in France, the rind of Ballad is finished with Pomegranate concentrate. Tomme de Savoie, Saint Nectaire, and Bethmale all use the same recipe.
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Ingredients: 80% Jersey milk, 20% goat’s milk, starter culture, rennet, salt, pomegranate concentrate.