Nutrition Facts 
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Le Mont-Jacob is a farmstead cheese made from whole milk. Its supple, creamy, and rich texture is complemented by delicate notes of fruit and toasted nuts, making it a unique and refined cheese.
The name Mont-Jacob pays tribute to the Jonquière landscape, a symbol of regional pride and connection to the land.
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CheesemakerFromagerie Blackburn
Saguenay-Lac-Saint-Jean -
TypePasteurized cow milk
Washed rind, pressed semi-soft paste -
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Age1 month
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Size8 x 130 g, 2.8 kg
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NotesFruity, nutty, roasted
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Fat
29 100 -
Moisture
46 100
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Wine pairingFull-bodied & firm
Mont-Jacob
Ingredients:
Pasteurized whole milk, Salt, Calcium chloride,
Rennet, Bacterial culture.
| m.g. | 29 % |
| moisture | 46 % |
Nutrition Facts
Per 30 serving size
| Calories 110 | *% Daily Value |
|---|---|
| Fat 9 g | 14 % |
| Saturated 5 g Trans 0,2 g |
26 % |
| Carbohydrate 0 g | 0 % |
| Fibre 0 g Sugars 0 g |
0 % |
| Protein 7 g | |
| Cholesterol 30 mg | |
| Sodium 230 mg | 10 % |
| Calcium | 20 % |
| Iron | 0 % |
* 5% ou moins c'est peu, 15% ou plus c'est beaucoup
Other cheeses
Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo's milk, or a mix of them.
