Fromagerie Perron

There were 10 items identified from the specified search parameters.

Cheddar 1 an (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Thermised
Ripening Period
1 Year
Fat Content
34%
Humidity
39%
Organic
No
Flavour
Fruity flavor that intensifies with age
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Cheddar 2 ans (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Thermised
Ripening Period
2 Years
Fat Content
34%
Humidity
39%
Organic
No
Flavour
Fruity flavor that intensifies with age
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Cheddar au Porto (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Thermised
Ripening Period
9 Months
Fat Content
34%
Humidity
39%
Organic
No
Flavour
Sharp to pronounced, winey flavour
Characteristics
Pressed and cooked cheese, interior-ripened
Particularities
Ripenend in 10 year old Porto
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Cheddar frais du jour (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
Unripened
Fat Content
34%
Humidity
40%
Organic
No
Flavour
Very mild. Curds are aslo available BBQ seasoned
Characteristics
Daily fresh, withe cheese curds, twist or blocks.
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Cheddar moyen (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Thermised
Ripening Period
9 Months
Fat Content
34%
Humidity
39%
Organic
No
Flavour
Fruity flavor that intensifies with age
Characteristics
Medium white cheddar (3 to 9 months)
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Doyen (Le)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Thermised
Ripening Period
4 Years
Fat Content
34%
Humidity
39%
Organic
No
Particularities
Winner at the 2011 Canadian Cheese Grand Prix
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Réserve spéciale 115e

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Raw Milk
Ripening Period
18 Months
Fat Content
34%
Humidity
39%
Organic
No
Particularities
Raw milk cheddar
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Suisse (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
2 Months
Fat Content
27%
Humidity
40%
Organic
No
Flavour
Mild hazelnutty flavor
Characteristics
Swiss type cheese, interior ripened
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Suisse au lait cru (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Raw Milk
Ripening Period
3 Months
Fat Content
27%
Humidity
40%
Organic
No
Flavour
Mild hazelnut flavor
Characteristics
Mild hazelnut aroma
Particularities
Lactose free. Public's prize in 2004 at Warwick's cheese festival
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

Suisse léger (Fromagerie Perron)

Cheese Manufacturer
Fromagerie Perron
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
2 Months
Fat Content
18%
Humidity
41%
Organic
No
Particularities
Made with skimmed milk
Province
Quebec
Website
www.fromagerieperron.com/eng/accueil.shtm

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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