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The Cendré de Notre-Dame cheese is made from cow’s milk. Immaculate white and firm in texture, its bloomy rind barely reveals a thin black vegetable ash that coats its surface.

On a platter, it stands out perfectly as a first course, both as a result of its appearance and its fresh cream aroma.

Le Cendré de Notre-Dame

  • Ingredients

    Cow's milk, bacterial culture, salt, rennet, calcium chloride, penicillium, candidum (natural ash)
    Humidity 46%
    Fat 27%
    Keep refrigerated

  • Wine & Food pairing

    White Wine:
    - Frontenac Gris in oak barrels of Montérégie
    - Finely wooded Chardonnay from the Okanagan Valley

    Local beer: Blonde du frère Moffet - Barbe Broue

  • Nutritional value

    Calories 120 // Lipids / Saturated / Trans 9g / 6g / 0.1g // Cholesterol 27mg // Sodium 115mg // Glucids / Fibers / Sugars 0g / 0g / 0g // Proteins 7g // Vitamin A 10% // Vitamin C 0% // Calcium 10% // Iron 0%

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