Nutrition Facts 
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To pay tribute to their origins, Fromagerie Lehmann created the Valbert, a firm cheese made with thermalized cow milk and ripened 6 months.
Valbert is the cradle of the Lehmann family where three generations were born. The region inspired the great grand-mother to make her first cheese. It is a well-kept secret whispered from mother to son and from father to daughter.
Valbert is produced in limited quantities and is mostly sold at the fromagerie.
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CheesemakerFromagerie Lehmann
Saguenay-Lac-Saint-Jean -
TypeUnpasteurized cow milk
Washed rind, firm pressed, semi-cooked paste -
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Age6 months
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Size6 kg
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NotesHot butter, nutty
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Fat
32 100 -
Moisture
43 100
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Wine pairingMedium-bodied & fruity
Latest Awards
2006
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Selection CaseusWinner: Category washed rind cheese Caseus Argent Caseus Emerite See all awards
Valbert
Ingredients:
Unpasteurized milk, rennet, salt, bacterial culture
| m.g. | 32 % |
| moisture | 43 % |
Nutrition Facts
Per (30g) serving size
| Calories 120 | *% Daily Value |
|---|---|
| Fat 10 g | 15 % |
| Saturated 7 g Trans 0 g |
35 % |
| Carbohydrate 1 g | 0 % |
| Fibre 0 g Sugars 1 g |
0 % |
| Protein 7 g | |
| Cholesterol 30 mg | |
| Sodium 140 mg | 6 % |
| Potassium 45.3 mg | 0.9 % |
| Calcium 195 mg | 15 % |
| Iron 0.36 mg | 2 % |
* 5% ou moins c'est peu, 15% ou plus c'est beaucoup
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.
