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
Sir Le Couteur
A2 RAW MILK, BACTERIAL CULTURES, RENNET, SALT.
| m.g. | 30 % |
| moisture | 40 % |
Nutrition Facts
Per (30g) serving size
| Calories 110 | *% Daily Value |
|---|---|
| Fat 9 g | 12 % |
| Saturated 5 g Trans 0.2 g |
25 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 9 g | |
| Cholesterol 40 mg | |
| Sodium 170 mg | 7 % |
| Potassium 45 mg | 1 % |
| Calcium 350 mg | 27 % |
| 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.
