298:
36:
571:
312:
138:
It is recognized by its fine orange rind and its soft, golden paste, strewn with small holes. Medium in intensity, Pikauba has a buttery taste with fruity aromas. It comes in 2.5 kg or 5 kg format.
203:
Production is based on a herd of 60 Brown Swiss cows, which is said to be the oldest dairy breed. This mountain cow is appreciated for its ability to give rich milk and a very good cheese yield.
365:
158:). The quality of the fodder plants, the freshness of the cool climate as well as the terroir of the region offer favorable conditions for cheese making.
473:
267:
251:
609:
358:
166:
The
Lehmann Cheese Factory has been in existence since 2001. It is from the recipe, scribbled on a piece of paper by his mother from
351:
604:
466:
338:
132:
151:
120:
66:
558:
440:
599:
594:
575:
459:
20:
553:
435:
513:
173:
The cheese family says that a quote from FĂ©lix
Leclerc provided them with the inspiration to produce cheese:
147:
493:
385:
528:
410:
181:
523:
498:
390:
374:
247:
167:
212:
Finalist at the 2014 Canadian Fine Cheese
Competition, category of the best semi-soft cheese.
71:
482:
222:
508:
400:
588:
303:
128:
332:
35:
548:
503:
430:
395:
197:
326:
533:
415:
317:
175:“Our lives are like rivers; the calm is deep, the restless flow on the surface.”
538:
420:
293:
311:
518:
405:
155:
124:
116:
56:
46:
343:
451:
455:
347:
246:(in French). Quebec: Éditions du Sommet. pp. 96–97.
177:
The
Pikauba was produced for the first time in 2005.
200:
cow's milk. Maturing lasts between 90 and 120 days.
101:
93:
85:
77:
62:
52:
42:
28:
146:Pikauba is made at Lehman cheese dairy located in
244:Fromages. Quebec artisans. The cream of the crop
196:This semi-soft, washed rind cheese is made with
467:
359:
170:, that Jacob Lehman makes the first cheeses.
8:
474:
460:
452:
366:
352:
344:
34:
25:
234:
119:, farmer made by hand, in the region
7:
127:. It takes its name from a river,
14:
570:
569:
310:
296:
1:
133:Laurentides Wildlife Reserve
327:Directory of local cheeses.
626:
576:Category: Canadian cheeses
18:
567:
489:
381:
33:
559:Sir Laurier d'Arthabaska
441:Sir Laurier d'Arthabaska
242:Michèle Foreman (2012).
142:The production territory
610:Saguenay–Lac-Saint-Jean
152:Saguenay-Lac-Saint-Jean
121:Saguenay–Lac-Saint-Jean
105:between 90 and 120 days
67:Saguenay–Lac-Saint-Jean
554:Le Riopelle de l'Isle
436:Le Riopelle de l'Isle
514:Dragon's Breath Blue
331:Pikauba file by the
272:www.fromagesdici.com
229:Notes and references
19:For other uses, see
131:, that crosses the
605:Cow's-milk cheeses
600:Cuisine of Quebec
582:
581:
529:Le Gré des Champs
449:
448:
411:Le Gré des Champs
375:Québécois cheeses
339:Plaisirs Gourmets
333:Fromagerie Hamel.
253:978-2-89696-019-4
184:is also entitled
168:Jura, Switzerland
109:
108:
43:Country of origin
617:
595:Canadian cheeses
573:
572:
483:Canadian cheeses
476:
469:
462:
453:
368:
361:
354:
345:
320:
315:
314:
306:
301:
300:
299:
283:
282:
280:
279:
264:
258:
257:
239:
38:
26:
625:
624:
620:
619:
618:
616:
615:
614:
585:
584:
583:
578:
563:
494:Bleu Bénédictin
485:
480:
450:
445:
386:Bleu Bénédictin
377:
372:
337:On the site of
325:Pikauba in the
316:
309:
302:
297:
295:
292:
287:
286:
277:
275:
266:
265:
261:
254:
241:
240:
236:
231:
223:List of cheeses
219:
209:
194:
182:GĂ©rard Bouchard
164:
144:
115:is a semi-firm
72:Saguenay (city)
70:
24:
17:
16:Canadian cheese
12:
11:
5:
623:
621:
613:
612:
607:
602:
597:
587:
586:
580:
579:
568:
565:
564:
562:
561:
556:
551:
546:
541:
536:
531:
526:
521:
516:
511:
506:
501:
499:Bouq Émissaire
496:
490:
487:
486:
481:
479:
478:
471:
464:
456:
447:
446:
444:
443:
438:
433:
428:
423:
418:
413:
408:
403:
398:
393:
391:Bouq Émissaire
388:
382:
379:
378:
373:
371:
370:
363:
356:
348:
342:
341:
335:
329:
322:
321:
307:
291:
290:External links
288:
285:
284:
259:
252:
233:
232:
230:
227:
226:
225:
218:
215:
214:
213:
208:
205:
193:
190:
163:
160:
143:
140:
107:
106:
103:
99:
98:
97:2.5 kg or 5 kg
95:
91:
90:
87:
83:
82:
79:
78:Source of milk
75:
74:
64:
60:
59:
54:
50:
49:
44:
40:
39:
31:
30:
15:
13:
10:
9:
6:
4:
3:
2:
622:
611:
608:
606:
603:
601:
598:
596:
593:
592:
590:
577:
566:
560:
557:
555:
552:
550:
547:
545:
542:
540:
537:
535:
532:
530:
527:
525:
522:
520:
517:
515:
512:
510:
507:
505:
502:
500:
497:
495:
492:
491:
488:
484:
477:
472:
470:
465:
463:
458:
457:
454:
442:
439:
437:
434:
432:
429:
427:
424:
422:
419:
417:
414:
412:
409:
407:
404:
402:
399:
397:
394:
392:
389:
387:
384:
383:
380:
376:
369:
364:
362:
357:
355:
350:
349:
346:
340:
336:
334:
330:
328:
324:
323:
319:
313:
308:
305:
304:Canada portal
294:
289:
273:
269:
263:
260:
255:
249:
245:
238:
235:
228:
224:
221:
220:
216:
211:
210:
206:
204:
201:
199:
192:Manufacturing
191:
189:
187:
183:
178:
176:
171:
169:
161:
159:
157:
153:
149:
141:
139:
136:
134:
130:
129:Pikauba River
126:
122:
118:
114:
104:
100:
96:
92:
88:
84:
80:
76:
73:
68:
65:
61:
58:
55:
51:
48:
45:
41:
37:
32:
27:
22:
549:Pied-De-Vent
543:
504:Cheese curds
431:Pied-De-Vent
425:
396:Cheese curds
276:. Retrieved
271:
262:
243:
237:
202:
195:
185:
179:
174:
172:
165:
145:
137:
112:
110:
534:Le douanier
509:Chèvre noir
416:Le douanier
401:Chèvre noir
318:Food portal
274:(in French)
207:Distinction
180:A novel by
148:HĂ©bertville
589:Categories
539:Oka cheese
421:Oka cheese
278:2017-12-10
102:Aging time
268:"Pikauba"
198:thermised
162:The story
89:Semi-firm
81:Cows milk
524:Friulano
217:See also
544:Pikauba
426:Pikauba
186:Pikauba
113:Pikauba
86:Texture
29:Pikauba
21:Pikauba
574:
519:Ermite
406:Ermite
250:
156:Quebec
125:Quebec
117:cheese
94:Weight
57:Quebec
53:Region
47:Canada
248:ISBN
111:The
63:Town
188:a,
150:in
123:in
591::
270:.
135:.
475:e
468:t
461:v
367:e
360:t
353:v
281:.
256:.
154:(
69:,
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
