Recipient of the Caseus Selection in 2004 and 2007
The Quebec fine cheese contest
Le Allegretto is derived entirely from ewe milk.
The northern climate of warm days and cold nights work to
produce a sweeter grass for the animals to feed on, which
results in a type of milk that is unique to Abitibi. This firm
cheese has a subtle yet savory taste. The combination of climate
and the 120-day aging process produces a taste that is particular
and unique to le Allegretto.
|
| Milk type: |
Ewe, raw |
M.F.: |
29% |
| Category: |
Firm |
Humidity: |
40% |
| Rind: |
Washed and brushed |
|
|
| Ripening: |
Surface, 120 days |
|
|
|
