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
Cow's milk, bacterial culture, salt, rennet, calcium chloride, penicillium, candidum (natural ash)
Wine & Food pairing
- Frontenac Gris in oak barrels of Montérégie
- Finely wooded Chardonnay from the Okanagan Valley
Local beer: Blonde du frère Moffet - Barbe Broue
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%