Non ripened semi-soft cheese made of partially skimmed milk, Jocoeur cheese has 17% fat content, which meets the heart health standards. Available in lunch-box size.
Semi-soft ripened cheese, 27% fat content, 42% humidity level. Made from pasteurized milk, this cheese is aged for 45 days to develop a honey colour and a slightly hazelnut taste. It has a firm rind and a very supple texture.
Soft mold ripened cheese, 27% fat content, 54% humidity level. Made from pasteurized milk, this creamy, runny textured cheese is ivory in colour and tastes of fresh butter with a slightly acid point. Its dense white rind is not very pronounced.
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.
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.