This farmhouse sheep milk cheese is subtle, but tasty. The warm days and cold nights in the north produce a sweeter grass for the animals to feed on, which result in the typical Abitibi-style milk and the unique Allegretto taste. 
 
 
Milk: raw sheep’s milk 
M.F.: 32% 
Moisture: 35% 
Category: firm 
Ripening: surface-ripened for 120 days 
Rind: washed and brushed, ivory-colored 
 
2017 and 2015 British Empire Cheese Show - 2nd place in its category