Le BÂTISSEUR

IDENTIFICATION SHEET

Family  Hard, natural rind cheese
Origin  La Sarre, Abitibi-Témiscamingue
History  Placed on the market in February 2017
Making process  Handcrafted
Milk type  Pasteurized cow milk
Aging period  4 month
Fat  30%
Moisture  35%
Shape  Wheel and varying wedge sizes
Weight  8 kg, may vary
Preservation  Keep refrigerated between 2oC and 4oC,
18 months in packaging
Rind  Greenish-grey rind with small white or brown spots depending on its age
Body  Light yellow with a multitude of tiny irregular openings
Flavour  Mild, buttery and creamy flavour
Scent  Buttery aroma, slightly fruity, with notes of nuts, mace, and malt. Wild mushroom flavour near the rind.
Tasting tips  Serve between 16oC and 17° C

NUTRITION FACTS