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She created Poncelet 18 years ago, a name inspired by the Parisian street of the same name, where she sells more than 340 varieties of cheese, chosen one by one, valuing the good treatment of animals, milk and cheese. Four years later, he opened the maturing cellars, where the cheeses are refined to obtain the best expression of their nature and personality. At the time, he was also committed to a restaurant project focused on cheese, showing the gastronomic value of this great product.