Tomme du Kamouraska is a semi-soft, natural rind farmstead cheese made exclusively with milk produced on the farm. Its unique taste is due to prolonged aging in subterranean cellars, a technique passed down from our ancestors.
Cut into thin slices to savour the delicate flavour of this raw ewe’s milk cheese!
Please note: depending on the seasons, the cheesemaker may have reserves that have been aged for more than 8 months. At this age, the cheese is even more beautiful, tastier and a little dryer. A pleasure to be discovered!
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CheesemakerFromagerie le Mouton Blanc
Bas-Saint-Laurent -
TypeRaw sheep milk
Natural rind, semi-soft paste -
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Age4 months
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Size2.5 kg
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NotesButtery, nutty
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Fat
30 100 -
Moisture
43 100
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Wine pairingAromatic & flavourful
Latest Awards
2006
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Selection CaseusPeople's favourite award Category winner: Sheep milk cheese See all awards
Tomme du Kamouraska (La)
Raw sheep milk, bacterial cultures, rennet, salt.
| m.g. | 30 % |
| moisture | 43 % |
| HRED | 61,43 |
Nutrition Facts
Per (30g) serving size
| Calories 110 | *% Daily Value |
|---|---|
| Fat 8.1 g | 14 % |
| Saturated 6 g Trans 0 g |
30 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 8 g | |
| Cholesterol 20 mg | |
| Sodium 230 mg | 10 % |
| Potassium 400 mg | 9 % |
| Calcium 245 mg | 20 % |
| Iron | 20 % |
* 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.
