Tomme du Kamouraska is a semi-soft, natural rind cheese made exclusively with milk produced on the farm. Its unique taste is due to prolonged aging in subterranean cellars, a technique passed down from our ancestors.
Cut into thin slices to savour the delicate flavour of this raw ewe’s milk cheese!
Depending on the seasons, the cheesemaker may have reserves that have been aged for more than 8 months. At this age, the cheese is even more beautiful, tastier and a little dryer. A pleasure to be discovered!
-
CheesemakerFromagerie le Mouton Blanc
Bas-Saint-Laurent -
TypeRaw sheep milk
Natural rind, semi-soft paste -
-
Age4 months
-
Size2.5 kg
-
-
NotesButtery, nutty
-
-
Fat
30 100 -
Moisture
43 100
-
-
Wine pairingAromatic & flavourful
Latest Awards
2006
-
Selection CaseusPeople's favourite award Category winner: Sheep milk cheese See all awards
Tomme du Kamouraska (La)
Raw sheep milk, bacterial cultures, rennet, salt.
| m.g. | 30 % |
| moisture | 43 % |
| HRED | 61,43 |
Nutrition Facts
Per (30g) serving size
| Calories 110 | *% Daily Value |
|---|---|
| Fat 8.1 g | 14 % |
| Saturated 6 g Trans 0 g |
30 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 8 g | |
| Cholesterol 20 mg | |
| Sodium 230 mg | 10 % |
| Potassium 400 mg | 9 % |
| Calcium 245 mg | 20 % |
| Iron | 20 % |
* 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.
