Fromagerie Bergeron

There were 14 items identified from the specified search parameters.

Bergeron Classique

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
28%
Humidity
43%
Organic
No
Flavour
Mild, hazelnut flavour, slightly acidulous
Characteristics
Smooth with small holes, no rind
Particularities
Made according to the original Dutch recipe
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Brin de gouda

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
28%
Humidity
43%
Organic
No
Flavour
Fresh milky, creamy taste, very mild
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Calumet (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
2 Months
Fat Content
29%
Humidity
42%
Organic
No
Flavour
Smoky, comes in 2 flavours
Characteristics
Gouda-type cheese
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Coureur des bois (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
28%
Humidity
43%
Organic
No
Flavour
Sharp, distinct flavour of Indian spices
Characteristics
Pressed and not cooked cheese, interior ripened
Particularities
Classic gouda seasoned with cumin seed
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Fin Renard (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
2 Months
Fat Content
28%
Humidity
43%
Organic
No
Flavour
Mild
Characteristics
Pressed, uncooked, interior ripened, natural rind
Particularities
1st place at The American Cheese Society Contest in 2008 in the cow's milk washed rind cheeses' category
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Gouda de Saint-Antoine

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Fat Content
29%
Humidity
42%
Organic
No
Particularities
Original and hybrid recipe
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Gouda extra doux (Bergeron)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
1 month
Fat Content
30%
Humidity
42%
Organic
No
Flavour
Light taste
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Lotbinière (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
28%
Humidity
42%
Organic
No
Characteristics
Creation of the Bergeron cheese masters. Made of whole milk, and contains no dairy substances. Slightly firmer than regular Gouda
Particularities
Wrapped in yellow, non-edible food wax. Lotbinière is recognizable by its shiny holes and strong aroma
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Louis Cyr

Cheese Manufacturer
Fromagerie Bergeron
Category
Milk Type
Rind
Heat Treatment
Organic
No
Particularities
Champion in it's category at the American Cheese Society in 2015.
Province
Quebec
Website
www.fromagesbergeron.com/home.php

P'tit Bonheur (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
9 Months
Fat Content
28%
Humidity
43%
Organic
No
Flavour
Nutty, mildly tangy flavour
Characteristics
Smooth cheese with a few small holes
Particularities
Covered in red, non-edible, wax.
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Patte Blanche

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Goat
Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
28%
Humidity
42%
Organic
No
Characteristics
Product wrapped in black, non-edible wax. When cut, the wedges are covered with thermoformed film
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Populaire (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
30%
Humidity
43%
Organic
No
Flavour
Slightly acidulous taste
Characteristics
Pressed, uncooked, interior-ripened cheese
Particularities
Gouda curds pressed into a block
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Seigneur de Tilly (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Ripening Period
3 Months
Fat Content
15%
Humidity
51%
Organic
No
Flavour
Mild and slightly acidulous
Characteristics
Interior ripened and covered with yellow wax
Particularities
Light Gouda cheese
Province
Quebec
Website
www.fromagesbergeron.com/home.php

Six Pourcent 6% (Le)

Cheese Manufacturer
Fromagerie Bergeron
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Pasteurized
Fat Content
6%
Humidity
55%
Organic
No
Characteristics
Popular 6% cheese called that because of its low fat content. Made from pasteurized partially skimmed milk. Smooth cheese with a few holes
Particularities
Light cheese
Province
Quebec
Website
www.fromagesbergeron.com/home.php

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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