Allegretto
| The Allegretto is derived entirely from sheep's 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 the Allegretto. |
| Milk type : | Sheep, raw |
| Category : | Firm |
| M.F. : | 29% |
| Humidity : | 40% |
| Rind : | Washed and brushed |
| Ripening : | Surface, over 120 days |
| Wines : | |
| Beers : | |
| Usage : | |
| Practical : | |
| Notes : from the cheesmaker |
Nutrition Facts
Per 33 g
| Amount | Daily Value | ||
|---|---|---|---|
| Calories 140 | |||
| Fat 11 g | 17 % | ||
| Saturated 8 g + trans 0.3 g |
42 % | ||
| Cholesterol 40 mg | 0 % | ||
| Sodium 220 mg | 9 % | ||
| Carbohydrate 2 g | 1 % | ||
| Fibre 0 g | 0 % | ||
| Sugars 0 g | |||
| Protein 9 g | |||
| Vitamin A | 4 % | Vitamin C | 0 % |
| Calcium | 35 % | Iron | 0 % |
