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.
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.
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.