Feuille d'automne Cheese

Feuille d'automne Cheese is sold in small rounds, about 180g each.

It is a soft, washed-rind cheese with a slightly-brown crust, with small traces of white mould on it, and a slightly nutty taste.

The rounds are made from unpasteurized whole cow's milk, and ripened for 60 days. The rounds are washed every 2 or 3 days during ripening.

It is made by the Fromagerie Chaput pour les Dépendances du Manoir in Montérégie, Québec.

25% fat

Feuille d'automne Cheese was subject to a recall issued on 23 June 2003 by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation of Quebec owing to the prescence of E. Coli and staphiloccocus aureus.

Feuille d'automne Cheese means "autumn leaf" cheese.

Also called:

See Also: Washed-Rind Cheeses

Other entries for: Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Pont Couvert Cheese, Prescinseua Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries, Whirl Cheese

Other entries for: Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for: Dairy
Butterfat, Butter, Milk, Nondairy Topping

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