Centre de formation professionnelle de Lévis

Fontina has a smooth, elastic texture with a milky aroma and almond butter flavors. It is considered the Danish mozzarella. It grates and slices well.

Firm texture

Fat: 32%

Moisture: 42%

Ingredients: Pasteurized milk, salt, calcium chloride, bacterial culture, microbial enzyme.

Contains: Milk.

Mont St-Benoît is rindless. The firm yet supple and elastic interior, dotted with holes (eyes), offers a hazelnut aroma with slight fermentation accents typical of Swiss-style cheeses. Its delicate hazelnut and buttery flavor will charm you. Excellent cheese for cooking: melts and browns at high temperatures.

Firm Cheese

Fat: 31%

Moisture: 42%

Ingredients: Pasteurized milk, salt, calcium chloride, bacterial culture, microbial enzyme.

Contains: Milk

Cheddar cheese is the most popular cheese around the world. It is really one of the most versatile; from the mild to the extra-sharp variety it can be served at any occasion and used in so many recipes from soups to baked goods. There is cheddar for everyone; accompanied by fruit, nuts or with varied breads, cheddar is always a crowd-pleaser.

Lactose free

No animal rennet

G.M.O. Free

Gluten free

Firm Dough

Moisture : 39%

Fat : 31%

Ingredients : ORGANIC UNPASTEURIZED MILK, SEA SALT, MICROBIAL ENZYME, BACTERIAL CULTURE.

Cheddar cheese is the most popular cheese around the world. It is really one of the most versatile; from the mild to the extra-sharp variety it can be served at any occasion and used in so many recipes from soups to baked goods. There is cheddar for everyone; accompanied by fruit, nuts or with varied breads, cheddar is always a crowd-pleaser.

Lactose free

No animal rennet

G.M.O. Free

Gluten free

Firm Dough

Moisture : 39%

Fat : 31%

Ingredients : ORGANIC UNPASTEURIZED MILK, SEA SALT, MICROBIAL ENZYME, BACTERIAL CULTURE.