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File:Le Cendrillon Alexis de Portneuf.jpg

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Français : Fromage le Cendrillon de la fromagerie Alexis de Portneuf, Québec. Couronné le meilleur fromage au monde au World Cheese Awards 2009. Fromage à pâte demi-ferme affiné en surface et roulé dans la cendre végétale. Croûte texturée marbrée et pâte ivoire et lisse. Goût acidulé et un peu piquant qui s’intensifie au fil du temps. Ingrédients : lait de chèvre pasteurisé, culture bactérienne, sel, enzyme microbienne, colorant, G. Candidum.
English: Le Cendrillon cheese from Alexis de Portneuf cheese factory, Quebec. Crowned Best Cheese in the World at the 2009 World Cheese Awards. Semi-soft surface ripened cheese, vegetable-ash-covered with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age. Ingredients: pasteurized goat's milk, bacterial culture, salt, microbial enzyme, colour, G. Candidum.
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Author Cephas

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Cendrillon

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27 September 2019

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Date/TimeThumbnailDimensionsUserComment
current15:46, 28 September 2019Thumbnail for version as of 15:46, 28 September 20195,394 × 3,110 (9.05 MB)Cephascorrection of dust spot
21:32, 27 September 2019Thumbnail for version as of 21:32, 27 September 20195,394 × 3,110 (8.88 MB)CephasUser created page with UploadWizard

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