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Le Veillon Cheese

Le Veillon Cheese is a soft, reblochon-type cheese with a white bloom on its washed rind, and a butter and almond taste.

It is made from raw cow's milk in 200g rounds, which are ripened for 60 days.

The cheese is made by Fromages Chaput et Les dépendances du Manoir in Brigham, Montérégie region, Quebec.


25% butterfat.

History Notes

Le Veillon Cheese was subject to a recall issued on 23 June 2003 by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation of Quebec owing to the prescence of E. Coli and staphiloccocus aureus.

Language Notes

Le Veillon Cheese is named after the previous owner of the land where the cheese is made, a Monsieur Pierre Veillon, who had raised Jersey cows.

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Also called:

Fromage Le Veillon (French)


Oulton, Randal. "Le Veillon Cheese." CooksInfo.com. Published 10 September 2006; revised 12 June 2009. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/le-veillon-cheese>.

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