Nutrition Facts 
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In the Magdalen Islands, the expression "Pied-de-Vent" refers to the sun’s rays piercing through the clouds.
Pied-de-vent is a semi-soft, surface-ripened cheese made from the whole milk of a single dairy herd of Canadienne cows fed from the land of the Magdalen Islands. The hay produced by the diversity of fodder of the Magdalen Islands, fed to the cows, provides the character of the Pied-de-Vent."
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CheesemakerFromagerie du Pied-De-Vent
Gaspésie-Magdalen Islands -
TypeThermalized cow milk
Mixed rind, semi soft paste -
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Age60 days
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Size1 kg
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NotesNutty
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Fat
27 100 -
Moisture
46 100
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Wine pairingFull-bodied & smooth
Pied-de-Vent
Ingredients:
Non pasteurized milk, bacterial cultures, rennet, salt
| m.g. | 27 % |
| moisture | 46 % |
| HRED | 67,57 |
Nutrition Facts
Per 30g serving size
| Amount | % Daily Value |
| Calories 100 | |
|---|---|
| Fat 8 g | 12 % |
| Saturated 5 g Trans 0 g |
25 % |
| Cholesterol 25 mg | |
| Sodium 150 mg | 6 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 6 g | |
| Vitamin A | 6 % |
| Vitamin C | 0 % |
| Calcium | 4 % |
| Iron | 2 % |
Other cheeses
Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo's milk, or a mix of them.
