This gouda-like cheese has a taste of “Try me again”, buying it will help people fighting against cancer. (1$/KG)

Identification Sheet

Family  Hard cheese
Origin  La Sarre, Abitibi-Témiscamingue
History  Available since February 2011
Making process  Traditional
Milk type  Pasteurized cow milk
Aging period  60 days
Fat  32%
Moisture  38%
Shape  Round or various slices
Weight  1.5 to 2.0 KG

 Keep refrigerated between 2°C and 4°C.
 Up to 6 months in its original package.

Rind  Waxed, pink color
Body  Soft, Ivory color
Flavour  Mild, salty
Scent  Milky, salted butter
Tasting tips  Serve between 16°C and 17°C

Nutrition facts