British Empire Cheese Competition 2016
3rd Place
In it's category
Mamirolle
Fromagerie Rang 9
The unique process behind Mamirolle was developed in France in 1935. Rang 9 is the only cheesemaker to have the right to reproduce the recipe in North America and has been making it since 1996. It is an ivory colored cheese with a soft, supple paste and covered with a natural orange rind. Long in the mouth and with a pronounced odor, Mamirolle asserts itself with age through its sweetness and fruity taste.
| CATEGORY | Semi-firm cheese |
| PROVENANCE | Plessisville, Quebec |
| RIPENING | Surface-ripened, for 21 to 28 days |
| SIZE | 170 g, 2 kg |
| FAT | 32 % |
| MOISTURE | 43 % |
| LACTOSE FREE | |
AWARDS
British Empire Cheese Competition 2016
3rd Place
In it's category
- Brand
- Fromagerie Rang 9
- Milk
- Pasteurized, Cow
- Crust
- Orange tint
Washed - Paste
- Semi-firm
- Ripening
- Surface
Surface on pine board 21 to 28 days - Region
- Centre-du-Québec
- Lactose free
- Yes
- % Fat
- 32%
- Size
- 1 x 2.6 kg
5 x 400 g
8 x 150g - Moisture
- 43%
 |
OTHER CHEESES FROM THE SAME CHEESE FACTORY
The unique process behind Mamirolle was developed in France in 1935. Rang 9 is the only cheesemaker to have the right to reproduce the recipe in North America and has been making it since 1996. It is an ivory colored cheese with a soft, supple paste and covered with a natural orange rind. Long in the mouth and with a pronounced odor, Mamirolle asserts itself with age through its sweetness and fruity taste.
