[et_pb_section fb_built=”1″ _builder_version=”3.19.18″ custom_padding=”0|0px|50px|0px|false|false”][et_pb_row custom_padding=”0|0px|27px|0px|false|false” _builder_version=”3.19.18″][et_pb_column type=”4_4″ _builder_version=”3.19.18″][et_pb_image src=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/img-brebis.jpg” _builder_version=”3.20.2″ animation_style=”fade” animation_delay=”1000ms”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”on|on|on” _builder_version=”3.20.2″ animation_style=”fade” animation_delay=”500ms” disabled=”on”][et_pb_column type=”1_4″ _builder_version=”3.19.18″][et_pb_image src=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/logo_laureat-caseus.png” align=”center” _builder_version=”3.20.2″][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”3.19.18″][et_pb_text _builder_version=”3.20.2″ text_font=”||on||||||” text_font_size=”14px” custom_margin=”40px||”]2011, American Cheese Society – Open category sheep’s milk cheese or mixed milk<\/p>\n
2011, CASEUS – Mixed milk cheeses[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” _builder_version=”3.20.2″ animation_style=”fade” animation_delay=”500ms”][et_pb_column type=”1_3″ _builder_version=”3.19.18″][et_pb_text _builder_version=”3.20.2″ text_font=”||||||||” custom_margin=”10px|20px||”]<\/p>\n
<\/p>\n
A perfect complement to a charcuterie platter<\/span><\/p>\n Wines<\/span><\/strong> Origin of milk \/ Treatment<\/strong> : <\/strong>Sheep\u2019s milk<\/span><\/p>\n Ripening : <\/strong>8 to 12 months<\/p>\n Shelf life: <\/strong>60 to 75 days (whole wheel)<\/p>\n Ingredients:\u00a0<\/strong> Made from sheep\u2019s milk, salt, rennet, bacterial culture<\/p>\n Manufacturing: <\/strong>Artisan<\/p>\n Allergen:<\/strong> Milk[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.19.18″][et_pb_image src=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/tomme_brebis-charlevoix.png” _builder_version=”3.20.2″ max_width=”81%” module_alignment=”center”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”3.20.2″][et_pb_column type=”4_4″ _builder_version=”3.20.2″][et_pb_button button_url=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/fiche_tomme_charlevoix_eng.pdf” url_new_window=”on” button_text=”Technical sheet (PDF)” button_alignment=”center” _builder_version=”3.20.2″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” disabled_on=”off|off|off” _builder_version=”3.20.2″ background_image=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/migneron-meules_famille.jpg” parallax=”on” parallax_method=”off” custom_padding=”500px|0px|0|0px|false|false” top_divider_color=”#ffffff” top_divider_height=”160px” top_divider_flip=”vertical” bottom_divider_color=”#ffffff” bottom_divider_height=”160px” locked=”off”][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.19.18″ custom_padding=”54px|0px|0|0px|false|false”][et_pb_row use_custom_gutter=”on” _builder_version=”3.20.2″ animation_style=”fade” animation_delay=”500ms”][et_pb_column type=”2_5″ _builder_version=”3.19.18″][et_pb_image src=”https:\/\/agencedcm.com\/wp-content\/uploads\/2019\/03\/logo-fromageries-migneron.jpg” align=”center” _builder_version=”3.20.2″][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”3.19.18″][et_pb_text _builder_version=”3.20.2″ header_font=”||||||||” custom_margin=”10px|20px||”]<\/p>\n An amateur agronomist, visionary and nature lover, Maurice Dufour patiently and authentically produces his fine cheeses. Being one of the pioneers in the micro-cheese dairy field in Quebec, Maurice creates quality artisanal cheeses that have earned him the reputation he has today. Using mountain-sourced spring water and sheep milk from their flock, the Maurice Dufour Cheese Refinery makes no compromises when it comes to sourcing its raw materials.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=”27px|0px|0|0px|false|false” _builder_version=”3.19.18″][et_pb_column type=”4_4″ _builder_version=”3.19.18″][et_pb_text _builder_version=”3.19.18″ custom_margin=”||20px”]<\/p>\n [\/et_pb_text][et_pb_shop type=”product_category” include_categories=”82″ _builder_version=”3.20.2″ title_font=”||||||||” title_text_align=”center”][\/et_pb_shop][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" La Tomme de Brebis de Charlevoix has a beige rind and paste. The interior is smooth and supple with mild lactic aromas. It is mild to the taste, lactic, rich and lightly salted. Introduced in 2009, it is made with milk from the Maison d\u2019Affinage\u2019s ewe herd.<\/p>\n
\nWith a light red (think of a Gamay from Beaujolais or Ontario).<\/span>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.19.18″][et_pb_text _builder_version=”3.20.2″ header_font=”||||||||” custom_margin=”10px|20px||”]<\/p>\nTechnical informations<\/h3>\n
Maison d’Affinage Maurice Dufour<\/h3>\n
Other cheeses<\/h2>\n
\n\n
\n Cheesemaker<\/th>\n Maison Maurice Dufour<\/td>\n<\/tr>\n \n Type of milk<\/th>\n Sheep’s milk<\/td>\n<\/tr>\n \n Type of paste<\/th>\n Firm<\/td>\n<\/tr>\n \n Type of rind<\/th>\n Natural<\/td>\n<\/tr>\n \n Formats<\/th>\n \u2022 Fixed weight\u00a0 6 x 100 g (#10104)
\n\u2022 Wheen 1 x 2,5 kg (#10254)<\/td>\n<\/tr>\n\n Moisture<\/th>\n 33 %<\/td>\n<\/tr>\n \n M.F.<\/th>\n 33 %<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":560,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"product_cat":[20,48,23,73],"product_tag":[117],"yoast_head":"\n