Adoray
L’Adoray has an orangey rind and an ivory-coloured, supple and creamy paste. Strapped with spruce bark, it features lactic, woodsy aromas and slightly spicy flavours of butter, wood and straw. Introduced in 2016, the cheese is named for the grandfather and father of cheesemaker Alain Boyer: Adorice and Raymond.
| Cheesemaker | Fromagerie Montebello |
|---|---|
| Type of milk | Cow milk |
| Type of paste | Runny |
| Type of rind | Mixed |
| Formats | • Fixed weight 5 x 180 g (#12198) |
| Moisture | 55 % |
| M.F. | 22 % |
Distinctions
Food and wine pairing
Reds:
Fruity and generous
Whites:
Aromatic and round
Technical informations
Origin of milk / Treatment: Whole cow milk / Pasteurization
Ripening: 30 days
Shelf life :
Ingredients: Pasteurized milk, salt, rennet, calcium chloride, bacterial culture.
Manufacturing: Artisan
Allergene: Milk
La Fromagerie Montebello
For years, Alain Boyer made cheese at Fromagerie in Plaisance, and then went in another direction… without ever forgetting his trade. In 2011, stars realigned. Fromagerie Montebello was born in the heart of the Petite-Nation, to cheese lovers’ delight who first adopted Tête à Papineau cheese enthusiastically!
