Le Moutier is a ripened, firm, pasteurised goat-milk cheese produced by the monks at Fromagerie de l'Abbaye St-Benoît-du-Lac located on the picturesque lake Memphrémagog in Québec's Eastern Townships.
Le Moutier is a Swiss-type cheese dotted with small openings in the cooked paste. What distinguishes this cheese is its pristine white colour, due to being made with 100% goat-milk. Le Moutier has a firm yet flexible and elastic paste. It has a light springy texture and a delightful sweet goat-milk taste and aroma. Le Moutier cooks well; it melts and browns at high temperature. Le Moutier is an ideal choice to introduce to a child or adult who is new to goat-milk cheese.
Le Moutier is produced in a small round wheel, this firm goat-milk cheese looks identical to St-Benoit cheese, a cow-milk version that the Abbaye St-Benoît also produces.
Le Moutier is appropriately named after the town and abbey located in the Jura Bernois district in the Swiss canton of Bern.
The Fromagerie de l’Abbaye St-Benoît-du-Lac which is directed by Brother Patrick Flageole, is the only cheese dairy in North America that is run by Benedictine monks. The first cheese created at the Abbey in 1943 was the famed blue Ermite cheese, which is still a celebrated cheese. The Bleu Bénédictin has also picked up several awards, including the Grand Champion in 2000 and the Champion in the blue cheese category in 2002 and 2006. In 2010, Le Moutier won a gold medal in its goat milk category at the World Cheese Awards.
The monks of the Abbaye Saint-Benoît-du-Lac make their living from their cheese-factory, an apple orchard, a cider-factory, a farm and a store where their products are sold.
Le Moutier pairs nicely with a sparkling apple cider from Cidrerie Abbaye Saint-Benoît.
Try Le Moutier cheese in this delicious Onion Soup with Apples recipe courtesy of Wikibouffe.iga.net.
Photo source: http://www.lapresse.ca/