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Crocodile Tear

Small, 3-oz. cone-shaped, teardrop-dusted with paprika and a white mold rind, this little cheese certainly has its devotees. I think that the most intriguing thing about the Crocodile Tear is its shape, which is also the reason they are so difficult to mold by hand. Personally, I prefer the Cannonball, which is the same weight, but different shape and tends to ripen a bit more uniformly as a ball but this cheese most definitely has its loyal followers. The Tear is creamy but firm, and at its best when young--about 10 to 15 days.


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