Tomme de  Grosse-Ile

Fromagerie de l'Île-aux-Grues

 
Tomme de  Grosse-Ile - Fromagerie de l'Île-aux-Grues
Nutrition Facts
Étiquette - Tomme de  Grosse-Ile

The cheese dairy of Île-aux-Grues was inspired by the rich history of Grosse Île, one of the 21 islands that make up the Île-aux-Grues archipelago. It is a national historic site that commemorates the importance of Canadian immigration between the beginning of the 19th century and the First World War. The cheese is made from the milk of Brown Swiss cows raised on hay from the island’s tideland. This unpasteurized cheese has a perfect, uniform, semi-soft paste strewn with “eyes”. Its woodsy aroma and slightly acidic but fruity flavour will enchant your taste buds.

  • Cheesemaker
    Fromagerie de l'Île-aux-Grues
    Chaudière-Appalaches
  • Type
    Thermalized cow milk
    Brushed rind, semi soft paste
    • Age
      3-4 months
    • Size
      1.7 kg
  • Notes
    Rustic, salty grass
    • Fat

      30 100
    • Moisture

      45 100
  • Wine pairing
    • Off-dry Vandal-Cliche and Seyval blanc from the Quebec region
    • Off-dry Riesling from the Niagara Peninsula

Latest Awards

2015

  • World Cheese Awards
    Gold

2011

  • Selection Caseus - Public's favourite award
    People's Favourite Award - Semi-firm paste Category See all awards
Fromages du Québec | Discover the best of Quebec artisanal cheese

Tomme de  Grosse-Ile


Ingredients:

Milk, bacterial cultures, salt, rennet, calcium chloride, penicillium candidum


m.g. 30 %
moisture 45 %

Nutrition Facts

Per 30g serving size


Amount % Daily Value
Calories 120  
Fat 9 g 14 %
Saturated 6 g
Trans 0,2 g
31 %
Cholesterol 35 mg 11 %
Sodium 105 mg 4 %
Carbohydrate 1 g 0 %
Fibre 0 g
Sugars 0 g
0 %
 
Protein 7 g  
Vitamin A 10 %
Vitamin C 0 %
Calcium 15 %
Iron 0 %