Manchebello
This artisan cheese has a firm texture and is made with pasteurized sheep’s milk that is ripened from 2 to 6 months
The sound of its name rimes with the name of the cheese factory. It is important for us to honor the name of our wonderful village where Papineau chose to spend the rest of his life.
The village named by Louis-Joseph Papineau, carries the name of one of his French friend, the Duke of Montebello. It is noted that Montebello is also the name of an old village in Italy located in Ombrie near Pérouse.
The “Manche” is an important European sea inlet between France and England. This arm of the sea separates and unites at the same time the two countries that have colonized Lower and Upper Canada in the old days. The word “Manche” refers to those two countries that are part of our past. It also reminds us of the importance of our great Outaouais River that also separates and unites Quebec and Ontario.
On the packaging, we recognize the ancestral home of the “Bergerie du Canton” (sheephold of the canton), our producer of sheep’s milk which provides us with a high quality milk to produce this delicious cheese.
| Description | Ingredients | NUTRITIONAL VALUE |
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Artisan cheese Made with sheep’s milk
Firm texture
Ripened between 2 to 6 months
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Milk Salt Calcium cloride Rennet Bacterial culture |
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