Tomme de Ste-Agnès (croûte brûlée)

Fromagerie Ste-Agnès de Charlevoix

Tomme de Ste-Agnès (croûte brûlée) - Fromagerie Ste-Agnès de Charlevoix
Nutrition Facts

This beautiful farmstead cheese is made from goat milk. It’s dry-salted and ripened for at least 3 months. The tomme gets its name from where it’s made, Ste-Agnès from Charlevoix.

At the beginning and at the end of the ripening process, the rind is burned which contributes to its somber appearance of dark wood. Moreover, the beautiful white paste takes on woodsy aromas with delicate roasted notes.

Burning the rind is one of the ancestral ways to preserve the cheese. The heat contributes to bringing the fat closer to the surface which acts as a wax barrier.

  • Cheesemaker
    Fromagerie Ste-Agnès de Charlevoix
    Capitale-Nationale (Charlevoix)
  • Type
    Pasteurized goat milk
    Firm paste
    • Age
      3 months
    • Size
      2.8 kg
  • Notes
    • Fat

      45 100
    • Moisture

      32 100
  • Wine pairing
    Aromatic & flavourful
Fromages du Québec | Discover the best of Quebec artisanal cheese

Tomme de Ste-Agnès (croûte brûlée)


Pasteurized goat milk, calcium chloride, calf rennet, salt, bacterial culture

m.g. 45 %
moisture 32 %

Nutrition Facts

Per 30g serving size

Amount % Daily Value
Fat g %
Saturated g
Trans g
Cholesterol mg
Sodium mg %
Carbohydrate g %
Fibre g
Sugars g
Protein g  
Vitamin A %
Vitamin C %
Calcium %
Iron %