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
Ripening: surface-ripened for 120 days
Rind: washed and brushed, ivory-colored
2017 and 2015 British Empire Cheese Show - 2nd place in its category