Nutrition Facts 
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This cheddar is made using thermalized sheep milk and a traditional clothbound method. Aged in a cellar for 10 to 16 months, grains of tyrosine are present in its firm rich yellow paste.
Taliah is offered periodically.
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CheesemakerFromagerie du Presbytère
Centre-du-Québec -
TypeThermalized sheep milk
Firm paste -
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Age10 to 16 months
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Size5 kg, 10 kg
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NotesCaramel, nutty
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Fat
31 100 -
Moisture
31 100
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Wine pairingMedium-bodied & fruity
Latest Awards
2019
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Selection CaseusCategory winner - mixed, natural or washed rind, firm paste
2016
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Selection CaseusCASEUS OR Category winner - all milk types, cheddar See all awards
Other Cheeses from this cheesemaker
Taliah
Ingredients:
Non pasteurized sheep milk, lactic culture, rennet, salt, calcium.
| m.g. | 31 % |
| moisture | 31 % |
Nutrition Facts
Per 30g serving size
| Amount | % Daily Value |
| Calories 210 | |
|---|---|
| Fat 15 g | 23 % |
| Saturated 10 g Trans 0,1 g |
% |
| Cholesterol 60 mg | 20 % |
| Sodium 410 mg | 17 % |
| Carbohydrate 2 g | 1 % |
| Fibre 1 g Sugars 0 g |
4 % |
| Protein 14 g | |
| Vitamin A | 20 % |
| Vitamin C | 0 % |
| Calcium | 40 % |
| 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.
