Fromagerie Le Mouton Blanc

There were 3 items identified from the specified search parameters.

Tomme au Poivre

Cheese Manufacturer
Fromagerie Le Mouton Blanc
Category
Semi-soft Cheese
Milk Type
Ewe
Rind
Heat Treatment
Raw Milk
Ripening Period
5 months
Fat Content
30%
Humidity
43%
Organic
No
Particularities
Made with pepper
Province
Quebec
Website
www.lemoutonblanc.ca

Tomme du Kamouraska (La)

Cheese Manufacturer
Fromagerie Le Mouton Blanc
Category
Semi-soft Cheese
Milk Type
Ewe
Rind
Washed Rind
Heat Treatment
Raw Milk
Ripening Period
4 Months
Fat Content
30%
Humidity
43%
Organic
No
Particularities
Ripened in underground caves. Caseus 2006 : public's prize
Province
Quebec
Website
www.lemoutonblanc.ca

Vlimeux (Le)

Cheese Manufacturer
Fromagerie Le Mouton Blanc
Category
Semi-soft Cheese
Milk Type
Ewe
Rind
Brushed Rind
Heat Treatment
Raw Milk
Ripening Period
3 to 4 months
Fat Content
30%
Humidity
43%
Organic
No
Particularities
Smoked with maple
Province
Quebec
Website
www.lemoutonblanc.ca

Disclaimer

The Canadian Cheese Directory is based on information obtained, on a voluntary basis, from Canadian cheese manufacturers and our own research. The Canadian Dairy Information Centre (CDIC) cannot guarantee the accuracy of all information included in this directory. To obtain further details and information about a specific cheese, we suggest that you contact the respective cheese manufacturer directly.

 

 

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