Bleu de Brebis de Charlevoix

Bleu de Brebis de Charlevoix is a semi-firm, blue veined, pasteurised sheep milk cheese produced by La Maison Maurice Dufour in Baie-Saint-Paul located in Quebec's picturesque region of Charlevoix.

Bleu de Brebis de Charlevoix

In 1994 Maurice Dufour a certified agronomist, established the cheese aging house 'La Maison d’affinage Maurice Dufour". Through the years this cottage-type cheese factory has earned their fame and glory with the highly regarded Migneron de Charlevoix cheese.

La Maison d’affinage Maurice Dufour in Charlevoix

Salle d'affinage at La Maison Maurice Dufour

Several years passed at Maison Maurice Dufour, paving the way for their Bleu de Brebis de Charlevoix, an innovative cheese made only from sheep's milk. Bleu de Brebis de Charlevoix introduced in 1999 is made with the milk of Lacaune and East Friesian breed of ewes. Roquefort AOC cheese is produced exclusively with the milk of Lacaune ewes. Bleu de Brebis de Charlevoix received a First Prize Ribbon at the 2011 American Cheese Society Competition.

Bleu de Brebis de Charlevoix is a round 2.5 kg (5 1/2 lbs.) wheel measuring approx. 22 cm (8 1/2") in diameter and 12 cm (5") in height and is aged for 5 months. It has a greyish rind and a pale yellow semi-firm paste with a few bluish-green veins. It has quite a strong flavour, quite pungent and slightly salty.

Bleu de Brebis de Charlevoix is the perfect addition to any cheese plater or as a companion to many dishes or salads. This blue cheese is pleasant with dried fruit, chocolate and sweet wines.

La Famille Migneron de Charlevoix cheeses includes; Le Migneron a semi-soft, surface-ripened, washed rind, cows milk cheese that was crowned the Grand Champion at the 2002 Canadian Cheese Grand Prix competition; Le Ciel De Charlevoix another award winning semi-soft, cow's milk blue cheese; Secret de Maurice a soft surface ripened sheep-milk cheese whose secret recipe comes from Spain; La Tomme d'Elles an award winning firm, surface-ripened, washed rind made with a mixture of sheep and cow milk; La Tomme de Brebis de Charlevoix a firm, surface-ripened, washed rind, sheep milk cheese.

Today La Maison Maurice Dufour is known across the country for their Famille Migneron cheeses they produce and for having pioneered the resurgence of fine Quebec cheeses.