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Stunty
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A summer cheese with a slightly tangy taste.</br><!--
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-->In production the raw milk is brought to about 18-20 degrees Celsius, adding natural sheeps' rennet (curdles the milk). After coagulation, the mass is placed in special stoves, after giving it a round shape. It ages for 2 to 3 days.</br><!--
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-->It is a rare product as it is not produced widely.</br><!--
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