Allegretto

Identification Sheet

Family  Hard surface ripened cheese
Origin  La Sarre, Abitibi-Témiscamingue
History  Available since 2002
Making process  Traditional
Milk type  Unpasteurized sheep milk
Aging period  120 days
Fat  29%
Moisture  40%
Shape  Round or various slices
Weight  3.2KG to 3.8KG
Preservation  Keep refrigerated between 2°C and 4°C.
 Up to 12 months in waxed paper doubled with aluminum foil
Rind  Linened rind, orangy to browny, good consistency
Body  Yellowish, hard and crumbly
Flavour  Sweet and saline, discrete notes of of sheep milk
Scent  Fruity fragrance with notes of hazelnut
Tasting tips  Serve between 16°C and 17°C

Nutrition facts