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Le Veillon Cheese is a soft, reblochon-type cheese with a white bloom on its washed rind, and a butter and almond taste.

It is made from raw cow's milk in 200g rounds, which are ripened for 60 days.

The cheese is made by Fromages Chaput et Les dépendances du Manoir in Brigham, Montérégie region, Quebec.

Nutrition
25% butterfat.

History
Le Veillon 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.

Language Notes
Le Veillon Cheese is named after the previous owner of the land where the cheese is made, a Monsieur Pierre Veillon, who had raised Jersey cows.

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, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries

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