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