MANCHEBELLO

Description: Pasteurized sheep's milk, firm dough, mixed rind, matured 6 months.

Appearance: Slightly pinkish crust under a powdery cloud, ivory paste, firm and silky.

Texture: firm, crumbly with maturation

Pleasure in the mouth: sugar, hazelnuts, meadow flowers.

Manchebello
Tête à Papineau

A BIT OF HISTORY

This village, named by Louis-Joseph Papineau, would bear this name in honor of one of his French friends, the Duke of Montebello. It should be noted that Montebello is also an old village in Italy located in Umbria near Perugia.
The English Channel is an important inlet in Europe, located between France and England. This inlet separates and unites both these two countries that once colonized Upper and Lower Canada. The word "Channel" is therefore a small nod to these two colonizing countries that have marked our history. It also reminds us of the importance of our great Ottawa River, which also separates and unites Quebec and Ontario.
On the packaging, we recognize the ancestral home of the Bergerie du Canton. The sheep's milk producer provides us with high-quality milk to make this delicious cheese.

NUTRITION FACTS

Valeur nutritive Manchebello

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