Fromagerie La Station

There were 4 items identified from the specified search parameters.

Alfred Le Fermier

Cheese Manufacturer
Fromagerie La Station
Category
Firm Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Raw Milk
Ripening Period
9 Months
Fat Content
31%
Humidity
39%
Organic
Yes
Flavour
Bloomy and nutty
Characteristics
Orange-colored rind, woody smell, flexible texture
Particularities
Organic. Ripened on wood planks from the farm.
Province
Quebec
Website
www.fromagerielastation.com/index_en.shtml

Chemin Hatley

Cheese Manufacturer
Fromagerie La Station
Category
Firm Cheese
Milk Type
Cow
Rind
Heat Treatment
Thermised
Ripening Period
3 month
Fat Content
30%
Humidity
41%
Organic
Yes
Flavour
Distinct floral and fruity aromas
Province
Quebec
Website
www.fromagerielastation.com/index_en.shtml

Comtomme

Cheese Manufacturer
Fromagerie La Station
Category
Semi-soft Cheese
Milk Type
Cow
Rind
Heat Treatment
Thermised
Ripening Period
3 to 5 months
Fat Content
30%
Humidity
43%
Organic
Yes
Flavour
Aroma of crab apples and butter
Characteristics
Copper coloured with an ivory-gold interior
Particularities
Rippened from wood boards from the farm
Province
Quebec
Website
www.fromagerielastation.com/index_en.shtml

Raclette de Compton

Cheese Manufacturer
Fromagerie La Station
Category
Semi-soft Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Raw Milk
Ripening Period
5 Months
Fat Content
28%
Humidity
45%
Organic
Yes
Flavour
Crabapple and butter flavors, well balanced
Characteristics
Rind color of copper, its interior is golden-ivory-colored, fruity aroma
Particularities
2009 Canadian Cheese Grand Prix Category Winner
Province
Quebec
Website
www.fromagerielastation.com/index_en.shtml

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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