The cheesemaker: La Vache à Maillotte, La Sarre (Québec)

Situated in La Sarre in Abitibi, La Vache à Maillotte is the very symbol of Quebec country cheeses made with sheep’s milk and/or raw cow’s milk.

They set themselves apart by their creative and innovative approach deeply rooted in traditions – the same traditions used in the art of creating, making and introducing people to quality cheeses of unique flavours.

The cheese: Rosel-allegretto

This gouda type is made with farmhouse pasteurized cow’s milk, has a subtle, slightly salty taste. The warm days and cold nights in the north produce a sweeter grass for the animals to feed on, which results in the typical Abitibi-style milk and the unique Rose taste.

On top of giving to the Hub Hospice Palliative care, you will contribute the Quebec Breast Cancer Foundation. For every kilo sold, $1 is donated to this cause.

Food pairings:

Excellent with a white a sweet Riesling or Sauvignon Blanc. If you prefer red choose a Viognier, a Sirah or Cabernet Sauvignon.

Pick up a piece of Rose, April’s Cheese of the Month, and know that you are helping to contribute to a valuable community initiative; 10% of the proceeds from sales of this special cheese will be donated directly to Hub Hospice Palliative Care.

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