Allegretto

Allegretto is a lamb’s milk cheese. With the goal of producing a typical product, La Vache à Maillotte has joined forces with Tommy Lavoie, a sheep producer from Abitibi West whose milk meets our quality standards. The quality of feed and care given his herd are the cornerstone of Allegretto’s essential flavour. The Nordic climate (warm days, cold nights) frees more sugar into the feed, resulting in milk that is typical to the Abitibi region. From this milk, our cheese makers have created a firm, subtle tasty cheese that is becoming as familiar as the Quebec landscape. The combination of our climate with an aging period of 120 days result in a particular flavour unique to Allegretto. Served with a Château de Chantegrive, a sweet white wine, Allegretto is sure to please even the most discriminating palates.

Sonatine

Sonatine is a hard, ivory coloured cheese. Its natural rind is light grey and has a slightly lactic odour. Scrubbed, turned over and washed every second day, Sonatine has a delicate nutty taste.

Fredondaine

Fredondaine is part and parcel of the fine tradition of developing simple cheeses that are a true delight. Made of Abitibi produced milk, Fredondaine is mild and savoury. A 45-day aging period is sufficient to give this cheese its distinct character. Simple and very tasty, Fredondaine will quickly become a favourite.

Farandole

This semi-hard washed rind cheese is made of cow’s milk. Working with a local producer who feeds his herd select dry hay, La Vache à Maillotte was able to develop this distinctly flavoured cheese. A dry grey rind with a mushroomy odour develops during the 60-day aging period. This smooth ivory cheese is riddled with holes throughout. Farandole, a taste to discover.