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.
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