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| ProdID | PRODUCT | SCORE |
| 9341 | High-Protein Recipes by Victoria | pend |
| 9340 | Wholesome Made Easy | pend |
| 9339 | Gruffalo Granny | pend |
| 9338 | A Happy Cappy Christmas | pend |
| 9337 | Bert the Dinosnore | pend |
| 9336 | Beanstalk | pend |
| 9335 | Piwakawaka People #1 - Feathered Friends | pend |
| 9334 | Toku Taiao, My Nature Colouring & Activity Book | 10.0 |
| 9333 | The Little Vampire Who Lost a Tooth | 10.0 |
| 9332 | Po marie, my moko | 10.0 |
| ProdID | PRODUCT | SCORE |
| 9334 | Toku Taiao, My Nature Colouring & Activity Book | 10.0 |
| 9332 | Po marie, my moko | 10.0 |
| 9331 | Talking Tukutuku | 10.0 |
| 9333 | The Little Vampire Who Lost a Tooth | 10.0 |
| 9329 | Sitting on the Shoulders of Giants | 10.0 |
| 9330 | Slow Mo | 9.0 |
| 9327 | A Naturalist's Guide to the Insects of Aotearoa NZ | 9.3 |
| 9328 | Growing Vegetables: A Simple Guide for NZ Gardeners | 10.0 |
| 9326 | The Burn Card | 9.0 |
| 9323 | Keith Goes Glam | 10.0 |
Do you know about...
A milky and buttery taste with notes of tropical fruit and green peppers which is derived from the natural, red smear on the rind and the albino blue mould inside. As Marquis cheese matures, the taste and flavour of the red smear become slightly sharper, while the cheese itself gets more character.
Castello Marquis is a truly special cheese. Its taste and flavour are intense and piquant. Thanks to the unique production method, the mould culture develops from the inside of the cheese, whereas the red smear does so from the outside. Its consistency is creamy.
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