Allegretto cheese is made in La Sarre, Quebec where a cooler climate helps to up the sugar levels in the pastures. This sheep milk’s cheese was selected as the ‘Best cheese in 2005’ in its class. Made with raw milk from Abitibi, Québec, it is brought in at six months and aged an additional six months in-house. The flavour is fresh and tangy with a nutty component that is easier to taste than it is to smell.
Comparable Cheese: Don Panchego, Manchago,

  • Rind: Natural
  • Vegetarian: No
  • Type: Hard
  • Pairing: Off-dry Reisling