Curé-Hébert
Curé-Hébert

Curé-Hébert was named after Nicolas-Tolentin Hébert.

For more details on this cheese, we invite you to consult the French form.

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Characteristics

Paste
Semi-firm
Intensity
Mild
Milk Origin
Cow
Milk Treatment
Raw
Country
Canada (Québec)
Region
Saguenay-Lac-St-Jean
Details
Hébertville
Producer
Fromagerie L'Autre Versant
Fat
32%
Minimum Refinement
60 day(s)
Family
Hard uncooked cheese
Manufacturing Mode
Farm handicraft production
Particularities
N/A
Aspect
N/A
Taste
N/A

Pairing

White Wine

aromatic-and-mellow

Aromatic and mellow

Pinot

Red Wine

fruity-and-medium-bodied

Fruity and medium-bodied

Gamay, Dolcetta

Beer

blonde-ronde

Blonde Ronde

Blond Ale

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