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Barbu (Le)

Barbu (Le)
Photo Credit: Fromagerie La Suisse Normande
  • Made from pasteurized goat's milk

  • Country of origin: Canada

  • Region: Quebec

  • Type: soft, soft-ripened

  • Fat content: 26%

  • Texture: creamy

  • Rind: bloomy

  • Colour: white

  • Flavour: creamy, floral, sharp, vegetal

  • Aroma: mushroom, pleasant

  • Vegetarian: no

  • Producers: Fromagerie La Suisse Normande

Barbu (Le) cheese is manufactured in Quebec, Canada. Pasteurised goat milk is used while preparing Barbu cheese. Generally it takes two weeks for aging. When aged, it gives sharp taste with a long finish. This soft cheese has 26% fats and 43% humidity.

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