Chemin Hatley is named after the road that stagecoaches used to travel on between Québec and Boston. La Station's farm and cheese factory are located along this Hatley Road located in Compton in Southeastern Québec.
This farmstead cheese comes in a 4 KG wheel which is ripened for 3 months and made with organic thermised cow-milk. The pressed semi-cooked paste is cream-coloured with a rather smooth elastic texture that features small crevices. Chemin Hatley has an orangey coloured rind and a distinct floral aroma.
Chemin Hatley has a creamy buttery texture with a moderate fruity aftertaste. Chemin Hatley pairs well with a fresh aromatic white wine from Bordeaux.
Fromagerie La Station de Compton is operated by Pierre Bolduc with his wife Carole and their sons. Their certified organic farm produces award winning farmstead cheeses such as Alfred Le Fermier, one of my favourite Quebec raw milk firm cheese, their popular Raclette de Compton as well as Comtomme.