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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: 11 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 |
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: | 11 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.
“Beautiful cheese store”
“Wow, who would believe that just next to the border, away from main roads there is a beautiful cheese store offering unique and delicious cheeses produced right there. Thanks to the American Yelpers who actually wrote reviews about it, as I discovered its existence using Yelp rather then using the colourful local tourist maps. I may have been ignorant that Fromagerie Fritz Kaiser exists, but this is not the case for the rest of the Quebec population.
The store although very spacious was crowded. People kept coming and buying kilograms of cheeses. Yet service was fast and efficient. The speciality of the fromagerie is raclette, but they also have varieties of other cheeses. Some of the cheeses are available on the counter for tasting. We were also offered to try the cheeses we were interested in, which we ended up buying of course. Prices are competitive. I’m certainly coming back as I did not buy every single cheese type and I definitely feel I have to try them all, including the St Ambroise beer washed one. For now the aged Douanier is the absolute winner! ”
Dessi V.
Yelp“OMG. What can I say.”
“OMG. What can I say. I’ve known this place from 25 yrs ago. We kept going back despite the renovations and building of the new store. They keep expanding their offer. Great cheeses and more. They started selling fresh bread and jams many years back. The secret is out. On a Thursday afternoon in September people still queue up with a shopping list for their friends and family. They’ve setup a few picnic tables and additional parking to accommodate the masses. Come early come quick come often!!!”
Marc M.
Yelp
