Rang 4 bacon cheddar cheese from Ferme Vallée Verte 1912 is made from pasteurized milk at low temperature and not homogenized. The Cheeses from Ferme Vallée Verte 1912 are free of colorings, preservatives or artificial flavors. Only top quality ingredients to make truly exceptional cheddars.
At Ferme Vallée Verte 1912, agriculture is sustainable, without GMOs, pesticides or chemical fertilizers. In addition, at Ferme Vallée Verte 1912, the milk is natural, without hormones, antibiotics or pesticides. Cow feed consists of a mixture of three dry hay, a mixture of grasses and legumes, and silage of fodder. To meet their nutritional needs, cows receive a little milk feed during milking. (No addition of palm oil to their diet).
These are the reasons why the yogurts from Ferme Vallée Verte 1912 have such smoothness and flavors that will dazzle your taste buds!
INGREDIENTS: Low temperature, non-homogenized pasteurized milk, salt, microbial enzymes, bacterial cultures, Rank 4 bacon.
M.F. 34% Moisture: 39%