Nutrition Facts 
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Bleu d’Élizabeth is a semi-soft cheese made from thermalized milk with interior mould. Its natural rind is strewn with ochre-coloured spots and contains beautiful blue and sometimes greenish-coloured veins resulting from the presence of Penicillium Roqueforti. The unique taste and perfect salt balance of this cheese is sure to please the most discriminating palate! This cheese is named after the place where it is produced.
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CheesemakerFromagerie du Presbytère
Centre-du-Québec -
TypeUnpasteurized cow milk
Natural rind, semi-soft, blue veined paste -
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Age60 days
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Size1.2 kg
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NotesFruity
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Fat
28 100 -
Moisture
45 100
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Wine pairingDessert wine
Latest Awards
2024
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Selection CaseusCategory winner : Blue-veined cheese
2023
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Royal Agricultural Winter Fair3rd position - Blue cheese.
2022
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Selection CaseusCaseus Argent See all awards
Other Cheeses from this cheesemaker
Bleu d’Élizabeth
Ingredients:
Unpasteurized milk, sea salt, rennet, p. roqueforti, bacterial cultures.
| m.g. | 28 % |
| moisture | 45 % |
Nutrition Facts
Per (30g) serving size
| Calories 100 | *% Daily Value |
|---|---|
| Fat 8 g | 12 % |
| Saturated 6 g Trans 0.3 g |
32 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 8 g | |
| Cholesterol 20 mg | |
| Sodium 350 mg | 15 % |
| Potassium 75 mg | 2 % |
| Calcium 200 mg | 20 % |
| Iron | 0 % |
* 5% ou moins c'est peu, 15% ou plus c'est beaucoup
Other cheeses
Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo's milk, or a mix of them.
