Trappe à fromage de l'Outaouais (La)

There were 12 items identified from the specified search parameters.

Albert Hébert (1ière génération)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
5 years
Fat Content
31%
Humidity
39%
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Attrape-Cœur (L')

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Soft Cheese
Milk Type
Cow
Rind
Bloomy Rind
Heat Treatment
Pasteurized
Ripening Period
2 Months
Fat Content
32%
Humidity
48%
Organic
No
Flavour
Fresh cream with a hint of hazelnut
Characteristics
Self-colored chalky and creamy texture
Particularities
Triple cream
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Brick (La Trappe à fromage de l'Ouataouais)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Milk Type
Rind
Heat Treatment
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Colby (La Trappe à fromage de l'Outaouais)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Milk Type
Rind
Heat Treatment
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Donna Hébert (2ième génération)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
2 to 5 year
Fat Content
31%
Humidity
39%
Organic
No
Flavour
Nutty flavour becoming more pungent with age
Particularities
Cream colored body
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Farmer cheese (La trappe à formage de l'Outaouais)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Milk Type
Rind
Heat Treatment
Organic
No
Flavour
Available in several flavours, herb and spice, hot peppers and onion and garlic
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Gilles Hébert (3ième génération)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
2 to 5 years
Fat Content
31%
Humidity
39%
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Léo (Le) Cheddar

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Milk Type
Cow
Rind
No Rind
Heat Treatment
Ripening Period
2 years
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Mario Hébert (4ième génération)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
2 to 5 years
Fat Content
31%
Humidity
39%
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Monterey Jack (La Trappe à fromage de l'Outaouais)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Milk Type
Rind
Heat Treatment
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Raclette (La Trappe à fromage de l'Outaouais)

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Milk Type
Rind
Heat Treatment
Organic
No
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

Raftman

Cheese Manufacturer
Trappe à fromage de l'Outaouais (La)
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Fat Content
31%
Humidity
39%
Organic
No
Flavour
Nutty flavour becoming more pungent with age
Province
Quebec
Website
www.trappeafromage.com (website only available in French)

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: