Troupeau Bénit (Le)

There were 7 items identified from the specified search parameters.

Athonite

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Firm Cheese
Milk Type
Goat
Rind
Heat Treatment
Pasteurized
Ripening Period
9 Months
Fat Content
29%
Humidity
38%
Organic
No
Flavour
Caprine flavor slightly acid and salty
Characteristics
Gouda type cheese with red waxed rind. Ivory-colored cheese with a crumbly texture.
Province
Quebec
Website

Bon Berger

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Firm Cheese
Milk Type
Goat
Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
33%
Humidity
33%
Organic
No
Flavour
Butter and almond aftertaste
Characteristics
Havarti type cheese covered with yellow wax. Ivory-colored cheese with small holes.
Province
Quebec
Website

Féta (Troupeau Bénit)

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Semi-soft Cheese
Milk Type
Ewe and Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
18%
Humidity
60%
Organic
No
Flavour
Mild and salted with an almond and buttery aftertaste
Characteristics
Damp and crumbly
Particularities
Made with ewe's milk, goat's milk or with a mix (ewe's and goat's)
Province
Quebec
Website

Graviera

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Firm Cheese
Milk Type
Ewe and Goat
Rind
Heat Treatment
Pasteurized
Ripening Period
6 Months
Fat Content
33%
Humidity
36%
Organic
No
Flavour
Mild, buttery and hazelnut flavour with a hint of fruits and salt
Characteristics
Gruyere type cheese. Ivory-colored cheese with small holes irregularly dispersed.
Particularities
Made with goat's mik, ewe's milk or with a mix of milks (goat and ewe)
Province
Quebec
Website

Myzithra

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Fresh Cheese
Milk Type
Ewe
Rind
No Rind
Heat Treatment
Pasteurized
Fat Content
14%
Humidity
65%
Organic
No
Flavour
Mild
Characteristics
Creamy
Province
Quebec
Website

Petites Soeurs (Les)

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Fresh Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
20%
Humidity
60%
Organic
No
Flavour
Available plain or seasoned with chives, provençal herbs, mint and peppers or onion
Characteristics
Creamy and white cheese, ball-shaped
Particularities
Preserved in grapeseed oil
Province
Quebec
Website

Symandre

Cheese Manufacturer
Troupeau Bénit (Le)
Category
Firm Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
33%
Humidity
33%
Organic
No
Flavour
Mild, slightly salty and acid with an almond and butter aftertaste. Seasoned with pepper and onions or with garden fine herbs
Characteristics
Havarti-type cheese. Firm and crumbly texture. Ivory-colored. Covered with yellow wax.
Province
Quebec
Website

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.

 

 

Date modified: