Alfred le fermier
In Quebec, fresh raw cow milk is used to produce this cheese, while making this cheese some sort of flavours is added. An exceptional quality of cow milk gives very good taste to the cheese. This cheese is originally rich in Omega-3 fatty acids because raw milk.
Alfred le fermier cheese is aged up to six to eight months and its golden interior is dotted with holes. When aged it forms a hard and dry rind. It melts in the mouth with flavours of cultured butter and clotted cream. It also has tangy and nutty flavours. Enjoy Alfred le fermier cheeses with fresh fruits. Serve it with salads, soups, quiches and omelettes. Can be enjoyed with meat and vegetables, Grated on fresh pasta.