Photo by canadiancheese

The cheesemonger at “About Cheese” recommended I eat Allegretto with a Lavender Honey. On its own this sheep’s milk cheese is grassy with bright citrus orange notes- the perfect vehicle for my honey. The paste is firm yet creamy and in the same league as Manchego from Spain.
Allegretto is made by La Vache å Maillotte and sheep producer, Tommy Lavoie.
The Nordic climate in this area of Quebec freezes more sugar into the feed thus producing a rich, sweet milk. The makers of this cheese recommend a sweet wine pairing. Pull out the Ice Wine and serve this for dessert!


6 responses

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