This beautiful semi-soft cheese is made with raw A2 milk produced by Jersey cows. Its thin rind with slight barnyardy notes covers a soft, supple buttery and nutty paste. Sir Le Couteur can also be used as a raclette.
Born in England , Sir John Le Couteur was a pioneer in working on the genetic selection for the Jersey Cow during the 19th century.
A2 milk is the result of a traditional genetic cow selection and not resulting from a genetic modification. Some researches tend to show that people who are lactose intolerant find A2 milk easier to digest.
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CheesemakerFerme Phylum
Chaudière-Appalaches -
TypeRaw cow milk
Washed rind, semi-soft paste -
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Age3 months
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Size1.5 kg, 3 kg, 6 kg
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NotesBarnyardy
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Fat
30 100 -
Moisture
40 100
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Wine pairingFull-bodied & smooth
Nutrition Facts
Per (30g) serving size
| Calories | *% Daily Value |
|---|---|
| Fat g | |
| Saturated g Trans g |
% |
| Carbohydrate g | |
| Fibre g Sugars g |
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| Protein g | |
| Cholesterol mg | |
| Sodium mg | |
| Calcium | % |
| Iron | % |
* 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.
