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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.
“We love it!”
“We have our vacation home just over the border in Vermont and make our mandatory trip to Fritz Kaiser quite often. We love it! We have introduced this wonderful cheese to our visiting friends and family and now they are hooked too! Can’t wait until we go again! ”
Claudia O.
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
