Alexis de Portneuf (Saputo)

There were 37 items identified from the specified search parameters.

Belle Crème

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
35%
Humidity
50%
Organic
No
Flavour
Mild, light and delicate. Creamy and nutty taste
Characteristics
Triple cream
Particularities
Cream enriched
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Bleubry

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Veined Cheeses
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Ripening Period
Less than 1 Month
Fat Content
37%
Humidity
45%
Organic
No
Flavour
Very mild flavours reminiscent of blue cheese characteristics
Characteristics
Blue-veined
Particularities
Champion de Catégorie au Grand Prix des fromages Canadiens 2004
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Bonaparte (Le)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Characteristics
Double cream
Particularities
Made with cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Brie D'Alexis (Le) Double Crème

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Organic
No
Flavour
Nutty flavour
Characteristics
Melting body and fresh-nut aroma
Particularities
Double cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Brie de Portneuf

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
25%
Humidity
50%
Organic
No
Flavour
Slightly fruity
Characteristics
Regular Brie
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Brie double crème de Portneuf

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Flavour
Mild and creamy with a nutty flavour
Characteristics
Double cream
Particularities
Made with Cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Brise du Matin

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Flavour
It has flavous of butter, fresh mushrooms and hazelnuts that become more pronounced with age
Characteristics
It has a bloomy rind with a creamy interior
Particularities
It is made of pasturized milk and cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Calendos (Le)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Ripening Period
Less than 1 Month
Fat Content
30%
Humidity
50%
Organic
No
Flavour
Smooth and velvety, with age it bocomes more full-flavoured and gains a mor distinct aroma
Characteristics
Supple, homogeneous, creamy-yellow body
Particularities
Affiné en surface et recouvert d'une belle croûte blanche
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Camarades (Des)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Flavour
Fresh butter, nut and corn taste
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Camembert de Portneuf

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Flavour
Typed and aromatic
Characteristics
Thin rind, creamy and supple texture
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Campagnard

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Flavour
Taste of butter, nuts and corn
Characteristics
Camembert type
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Caprano

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Firm Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Less than 1 Month
Fat Content
27%
Humidity
45%
Organic
No
Flavour
Mild and delicate taste becoming more pronounced with age
Characteristics
Natural rind
Particularities
Cheese with small holes
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Caprano vieilli

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Firm Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
18 Months
Fat Content
27%
Humidity
45%
Organic
No
Flavour
Goat butter taste, more pronounced taste than the Caprano, without being overly pungent
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Caprichef

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Fresh Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
14%
Humidity
70%
Organic
No
Flavour
Available in plain, Peppadew and garlic and fine herbs
Characteristics
Soft spreadable cheese
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Capriny

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Fresh Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
22%
Humidity
55%
Organic
No
Flavour
Delicate and salty (varieties available: plain, herb, pepper)
Characteristics
Soft and creamy body, slightly acidulous
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Caronzola

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Veined Cheeses
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Raw Milk
Fat Content
37%
Humidity
45%
Organic
No
Flavour
Mild tasting
Characteristics
An ivory coloured cheese delicately laced with Penicillium Roqueforti and covered in a white coat
Particularities
A mixture of blue and soft cheese
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Cendrillon (Le)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Goat
Rind
Heat Treatment
Pasteurized
Fat Content
25%
Humidity
50%
Organic
No
Flavour
Acidulous, semi-strong taste
Characteristics
Soft cheese, surface-ripened
Particularities
World Champion in all categories World Cheese Awards 2009 Covered with vegetable ash
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Chèvre D'Art

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Goat
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
25%
Humidity
50%
Organic
No
Flavour
Lightly salted and acidic
Characteristics
Ripened, white interior
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Chèvre des Neiges (brie triple crème)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow and Goat
Rind
No Rind
Heat Treatment
Pasteurized
Fat Content
32%
Humidity
48%
Organic
No
Characteristics
A white, rich and creamy body
Particularities
Made of (55%) goat milk and (45%) cow's milk
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Chèvre des neiges

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Fresh Cheese
Milk Type
Cow and Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
24%
Humidity
55%
Organic
No
Flavour
Mild, slight goat taste available with fig and orange flavour
Characteristics
Smooth
Particularities
Made from 50% cow's milk and 50% goat's milk
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Coeur du Nectar (Le)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Fresh Cheese
Milk Type
Cow and Goat
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Organic
No
Flavour
Available in 3 delicious flavour combinations; pomegranate and blueberries, pomegranate and raspberries and pomegranate and black cherries
Characteristics
Rich and creamy body
Particularities
Combination of Cow and Goat milk, covered with a fruit blend topping
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Double Joie (Le)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Milk Type
Cow and Goat
Rind
Heat Treatment
Fat Content
27%
Humidity
50%
Organic
No
Flavour
Butter tast with a light touch of goat cream
Characteristics
Made from 50% goat milk and 50% cow milk
Particularities
Gold medal winner in it's category at the World Championship Cheese Contest in 2012
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Feta de brebis (Alexis de Portneuf)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Ewe
Rind
No Rind
Heat Treatment
Pasteurized
Fat Content
55%
Humidity
23%
Organic
No
Flavour
Slightly salty and tangy taste
Characteristics
Pâte blanchâtre douce, crémeuse, finement texturée et friable, immergé dans la saumure
Particularities
Greek style Feta
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Feta de chèvre (Alexis de Portneuf)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Goat
Rind
No Rind
Heat Treatment
Pasteurized
Fat Content
23%
Humidity
55%
Organic
No
Flavour
It's lightly salty and tangy taste gives it a distinct flavour
Characteristics
I'ts whitish body is soft, creamy, fine in texture and crumbly. It comes immersed in a brine solution
Particularities
Greek style Feta
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Le Reflet de Portneuf

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Flavour
A perfect harmonie of mushrooms, cream and fresh butter flavours
Characteristics
It is a soft cheese with a washed rind
Particularities
It is made of pasturized milk and cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Légère Brise du Matin

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
15%
Humidity
58%
Organic
No
Flavour
It has flavous of butter, fresh mushrooms and hazelnuts that become more pronounced with age
Characteristics
It has a bloomy rind with a creamy interior
Particularities
It is made of pasturized milk and cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Météorite

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Veined Cheeses
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Fat Content
45%
Humidity
37%
Organic
No
Flavour
Delicate blue taste and creamy flavour
Characteristics
Creamy and supple unique textured blue-veined body
Particularities
Ash covered surface
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Pacific Rock

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Firm Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Pasteurized
Ripening Period
6 months
Fat Content
30%
Humidity
34%
Organic
No
Flavour
It exudes rich nutty, buttery touches, and its orange rind gives it a melt in your mouth caramel flavour
Characteristics
It is a hard cheese with a orangy washed rind
Particularities
This cheese has an orange rind and is made of pasturized milk
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Paillot de chèvre

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Fresh Cheese
Milk Type
Goat
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
25%
Humidity
50%
Organic
No
Flavour
Sharp to pronounced depending on ripening, lactic and slight hazelnut flavour
Particularities
Wrapped in straw
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Roche Noire (La)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Veined Cheeses
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Fat Content
23%
Humidity
48%
Organic
No
Flavour
A strong blue
Characteristics
A firm cheese with delicate blue veins of Penicillium roqueforti and a melt in your mouth quality
Particularities
World champion in it's category at the World Cheese Awards in 2009 Champion in it's category at Caseus in 2010 Champion in it's category at Royal Agricultural Winter Fair 2010
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Rumeur (La)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
30%
Humidity
50%
Organic
No
Characteristics
Double cream Brie
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Saint-Honoré

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Ripening Period
Less than 1 Month
Fat Content
35%
Humidity
50%
Organic
No
Flavour
Mild and rich
Characteristics
Triple cream
Particularities
Cream enriched
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Saint-Raymond (Le)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Pasteurized
Fat Content
55%
Humidity
20%
Organic
No
Flavour
A hazelnut taste accompanied by a woody fruity touch
Characteristics
Orangy-red, hardly moist rind and a supple ivory body
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Sauvagine (La)

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Fat Content
32%
Humidity
52%
Organic
No
Flavour
Fresh butter taste with a hint of mushrooms
Characteristics
Cheese with a moist and supple rind that ripens from the outside in and a runny ivory body
Particularities
2006 Canadian Cheese Grand Prix category winner
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Tilsit

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Fat Content
25%
Humidity
45%
Organic
No
Flavour
A delicate and fruit flavoured
Characteristics
Small holes in the body
Particularities
2006 Canadian Cheese Grand Prix category winner in 2006
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

doré-mi

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Fresh Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
22%
Humidity
52%
Organic
No
Flavour
Fresh subtle taste of oriental spices and exotic flavourings
Characteristics
It is quite firm and dense, not very porous and milky white in color
Particularities
An excellent cheese you can grill without the melt
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

Étoile de Saint-Raymond L'

Cheese Manufacturer
Alexis de Portneuf (Saputo)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Fat Content
35%
Humidity
50%
Organic
No
Flavour
A farm butter taste of warm milk, with aromas of freshly churned soil and forest mushrooms mingle
Characteristics
This is a soft triple cream cheese with a bloomy ashen rind
Particularities
It is made of pasturized milk and cream
Province
Quebec
Website
www.alexisdeportneuf.com/Default.aspx?rdr=trueandLangType=4105

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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