What kind of cheese is Bergeron Classique?

Bergeron Classique is made according to the original Dutch recipe. This smooth-textured cheese is interior ripened and may contain small bubbles. It has a mildly tangy hazelnut flavour.

Is Bergeron cheese the same as Gouda?

Canadian Gouda Masters No one in the country was really specializing in this cheese variety. And because this Gouda was different from traditional Dutch Goudas, it quickly established its own identity, and the company’s Gouda Classique became its Bergeron Classique.

Is Bergeron cheese pasteurized?

Are your cheeses all made from pasteurized milk? Yes, all our cheeses are made from milk which has been pasteurized.

Where does Bergeron cheese come from?

Master cheesemakers since 1940 Edmond Bergeron starts making cheddar cheese in Saint-Bruno near Lac Saint-Jean with his children. Raymond and his brother Égide, both second generation master cheesemakers, buy a cheese factory on the Rang des Plaines in Saint-Antoine-de-Tilly (Meuldor) to make cheddar.

Is blue cheese moldy?

Blue cheese is made using Penicillium, a type of mold that’s responsible for its unique taste, smell, and appearance. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.

How do you serve Brie on a charcuterie board?

Savor Brie bite by bite – it’s unnecessary to scoop out half of the wedge, spread the cheese, or create a sandwich. Simply pair a small piece of cheese with a small bite of bread. And yes, you can eat the rind! In fact, it is considered gauche by some to merely scrape the inside of the cheese and avoid the rind.

How do you eat Roquefort?

Roquefort can be paired with fruits, nuts such as almonds, walnuts and hazelnuts, dried fruits, crackers, fresh baguette or mixed with salad topped with walnuts. Roquefort can also be eaten on its own, if you enjoy its complex flavor or with a little touch of honey that creates a salty-sweet combination.

Can Stilton go off?

Stilton cheese that is going bad typically will develop a very hard texture, will darken in color, will develop a strong smell and mold may appear; see instructions above for how to handle mold on a wedge of Stilton cheese.

Do you eat the white part of Brie cheese?

The short answer: yes, for the most part. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese’s flavor.

Why is Roquefort banned in Australia?

Roquefort was previously banned in Australia due to concerns that the unpasteurised sheep’s milk cheese could be susceptible to dangerous pathogens like e coli and listeria, until a delegation from the Food Standards Australia New Zealand visited producers in the south of France to ensure compliance with Down Under …

Who is the present owner of Fromagerie Bergeron?

Mario and Roger Bergeron, present day owners of Fromagerie Bergeron, undertake a fourth major expansion in order to keep pace with sales. Le Calumet® and Le Louis Cyr® stand out at World Cheese Awards Le Calumet® and Le Louis Cyr® put in a spectacular performance at the 2019 World Cheese Awards by winning bronze and silver medals respectively…

What is Bergeron Classique?

Bergeron Classique: first in a great lineage. Versatile, a favourite for the whole family. Ready to try? Pasteurized milk, whey protein concentrate, salt, calcium chloride,bacterial culture, microbial enzyme, potassium sorbate and natamycin on the surface.

What is Bergeron goat cheese?

A goat cheese that surprises with its firm body yet soft texture. An aged Bergeron selected with care. Strong cheese worthy of its name! Yesterday to today. Edmond Bergeron starts making cheddar cheese in Saint-Bruno near Lac Saint-Jean with his children.

Who makes Bergeron Gouda?

A third generation of cheesemakers builds the factory that stands today. Sylvain, Chantale, Mario and Roger, Raymond and Colombe’s four children, start making Gouda with the signature Bergeron taste while working with their father. The facility undergoes three major expansions to meet the needs of its growing market.