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Roubine de Noyan
Cheese made from cow’s milk, soft mixed-rind, double cream.
In its youth, its rind is thin and whitish over a slightly coppery background.
Aromas of earthy mushrooms, subtle hazelnut butter taste.
A paste ranging from melting to runny, with a very tender core.
- Pasteurized cow’s milk
- Refining time: 28 days
- Fat: 29% - Moisture: 50%
- Pairings: Fresh figs, peach, rosé, flat or sparkling white wine, bread
Awards received for our Roubine de Noyan
We are proud to have received numerous awards for the quality of our cheeses.
British Empire Cheese Competition
- 2009 — Agropur Fine Cheese Devision Trophy
Central Ontario Cheesemaker Association – British Empire Cheese Competition
- 2009 — 1st place (Class 6)
Canadian Cheese Grand Prix
- 2009 — Finalist*
* In their respective categories.
Technical specifications
*subject to change without notice
Technical information | |
|---|---|
Manufactured format: | 180 g wheel 2 kg wheel |
Product category: | Soft mixed rind cheese. |
Product description: | Rind: thin white rind over a coppery layer |
Specifications: | Fat: 29% |
Ingredients: | Pasteurized cow’s whole milk, pasteurized cream, salt, bacterial culture, calcium chloride, microbial enzyme. P. candidum |
Milk: | Pasteurized cow’s milk |
Refining time: | 28 days |
Shelf life: | 180 g wheel: 80 days from production date |
Allergen: | Milk |
Storage and transport conditions: | Keep refrigerated |
Product packaging: | 180 g wheel: washed rind paper |
Nutrition FactsPer 1 cube of 3 cm (30 g) | |
|---|---|
| Calories 100 | Daily value* % Daily value |
| Fat 11 g | 11 % |
| saturated 8 g | 27 % |
| +trans 0.3 g | |
| Carbohydrates 2 g | |
| Fiber 0 g | 0 % |
| Sugars 0 g | 0 % |
| Protein 5 g | |
| Cholesterol 25 mg | |
| Sodium 200 mg | 9 % |
| Potassium 30 mg | 1 % |
| Calcium 175 mg | 13 % |
| Iron 0 mg | 0 % |
| *5% or less is not much, 15% or more is a lot | |
Cheese preservation
Soft cheese (both washed and bloomy)
To best preserve soft cheese, store them in the fridge between 2-4 degrees in the paper provided.
The paper will get malleable every time it is unwrapped but will not lose its efficiency to keep the cheese fresh. It is very normal that a layer of white mold grows on the paste of the cheese, this is the natural process of the rind trying to form.
This mold is not harmful; you may remove a thin slice and keep consuming the cheese. The cheese will keep for 3-4 weeks refrigerated.
“The experience is worth the trip”
“Do you love cheese? The experience is worth the trip—you’ll find everything you need for a quick bite, a tasting, or any other event. ”
Diane Gosselin
*Translated from French
“Worth the effort”
“Super nice choice of cheese prices are almost half those of grocery stores and you can taste all the cheese you want I love it ;)”
caroline m
Tripadvisor*Translated from French
