Tête sur le Bio (La)

There were 6 items identified from the specified search parameters.

Affine Bouche (L')

Cheese Manufacturer
Tête sur le Bio (La)
Category
Firm Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Thermised
Ripening Period
120 days
Organic
Yes
Province
Quebec
Website
www.latetesurlebio.com (website only available in French)

Cheddar La Tête sur le Bio

Cheese Manufacturer
Tête sur le Bio (La)
Category
Firm Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Organic
Yes
Province
Quebec
Website
www.latetesurlebio.com (website only available in French)

Cheddar en grain La Tête sur le Bio

Cheese Manufacturer
Tête sur le Bio (La)
Category
Fresh Cheese
Milk Type
Cow
Rind
No Rind
Heat Treatment
Pasteurized
Ripening Period
None
Organic
Yes
Province
Quebec
Website
www.latetesurlebio.com (website only available in French)

Coq de l'Anse (Le)

Cheese Manufacturer
Tête sur le Bio (La)
Category
Firm Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Thermised
Ripening Period
120 days
Organic
Yes
Province
Quebec
Website
www.latetesurlebio.com (website only available in French)

Lunatic (Le)

Cheese Manufacturer
Tête sur le Bio (La)
Category
Semi-soft Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Thermised
Ripening Period
60 days
Organic
Yes
Province
Quebec
Website
www.latetesurlebio.com (website only available in French)

Lune de Miel (Le)

Cheese Manufacturer
Tête sur le Bio (La)
Category
Semi-soft Cheese
Milk Type
Cow
Rind
Washed Rind
Heat Treatment
Thermised
Ripening Period
60 days
Organic
Yes
Province
Quebec
Website
www.latetesurlebio.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.

 

 

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