Curé-Hébert is an award-winning, raw cow-milk, semi-soft, washed rind, farmstead cheese from Québec's Lac-St-Jean area.
Curé-Hébert cheese is produced by Fromagerie L'Autre Versant owned and operated by husband and wife team Stéphane Tremblay and Chantale Lalancette. This young couple are the 6th generation of Tremblay's who have been farming on this heritage farm located in Hébertville, Québec.
Curé-Hébert cheese is named after the priest Nicolas Hébert-Tolentin, who founded Hébertville in 1849 where their own ancestors had come to establish themselves.
Curé-Hébert cheese pairs nicely with a fruity medium bodied red wine such as Gamay from France or an Australian Grenache. Curé-Hébert is lovely with a Québec ice cider or a tawny port from Portugal.
The Fromagerie L'Autre Versant also offers fresh non-homogenized whole cows-milk, plus they produce fresh cheese curds, cheddar and two other farmstead cheeses made with raw cow-milk; Le Cru du Canton a firm pressed-paste cheese and Le Tremblay a lovely small soft-paste mixed-rind cheese.
Fromagerie L'Autre Versant is one of a dozen or so cheese producers still making raw-milk cheeses in Quebec today.