Allegretto is specially made from milk of the sheep, which rule the region of northerly Abitibi. The cheese has tangy and fruity taste and its specialty is that each lot of cheese is made from a single flock of cheese. The taste is more subtle and milder than most other cheeses made from sheep’s milk. Dense and compact, it has a dry texture. La Vache à Maillotte particularly makes the cheese from the Quebec region of Canada. The company has tied up with Tommy Lavoie ( sheep producer), because of the quality of the milk of his sheep. To obtain the Allegretto texture of cheese, it must be matured for at least 120 days. The cheese is mainly used as a spread on sandwiches, salads and pasta dishes. Or may be on a cheese board!.