Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

2014/11/07

Le Chèvre Noir

Le Chèvre Noir

Le Chèvre Noir is an excellent pasteurized goat-milk cheddar that was created by cheesemaker Louise Lefebvre in 1988 for Fromagerie Tournevent in Chesterville, Quebec. It was introduced to the market as an aged cheddar in 1989. Fromagerie Tournevant, a goat dairy was started in 1976 by Lucie Chartier and René Marceau. The Fromagerie Tournevent has been operated under Damafro for the past several years; they in turn have recently been acquired by the Agropur cooperative.

Le Chèvre Noir goat-milk cheddar

What distinguishes this cheddar Le Chèvre Noir at first glance is the beautiful snow-white colour of its paste that is emphasized by the contrast of its outer black wax coating. It has a firm and crumbly texture just like real aged cheddar with its crunchy protein crystals. Chevre Noir has a sharp taste with a bit of tang, but it is balanced out by the creamy texture of the cheese. Chevre Noir reveals many flavours; butter, nuts and a wonderful lingering finish of caramel with a pinch of salt.

Le Chèvre Noir is produced in different size formats and also available in different stages of aging from 1, 2 or 3 years. My favourite version of Chèvre Noir has been aged for 3 years; I find it has just that extra little bit of zing.

Like all aged cheddars, Chevre Noir should be served rather cool. Long exposure to dry air causes its fat to evacuate to the edges. Le Chèvre Noir is ideal served with fruits and nuts accompanied with a full-bodied white, a rich red wine, a Port or premium beer.


2014/10/16

Le 1608

Le 1608 is a cooked, pressed paste, surface ripened, semi-firm cheese made with thermized cow milk produced by La Laiterie Charlevoix in Baie-Saint-Paul, Québec. Le 1608 was launched in 2008 in honour of Quebec City's 400th anniversary; hence the name 1608, the year Samuel de Champlain founded Quebec City. 

 Le 1608

Le 1608 is made exclusively with the milk of the "Canadienne" cow. This breed of cow is unique to Canada; it owes its origin to bovine imported from France between 1608 and 1660. The natural and ongoing inbreeding led to a new breed of cow called the "Canadienne", the only dairy breed developed in North America. Unfortunately, during the 20th century this breed of cow was gradually replaced by the Holstein. Of the estimated 500,000 head herd in 1900, less than 500 of the "Canadienne" cow remain today.

Canadienne breed of cows

Le 1608 is fabricated in a large 8 kg (17.5 lbs.) wheel, measuring about 35 cm (14 in) in diameter and (3.5 in.) in height and aged for 2 to 6 months. 1608 has a strong barnyard aroma; it has a slightly sticky pinkish-orange coloured rind with a yellowish coloured paste. The milk from the Canadienne cow has higher butterfat content, resulting to the yellow colour in the paste. 1608 has a smooth and creamy melt-in-the-mouth texture with a pleasant fruity, buttery flavour with lingering hints of apples and nuts. 1608 is a great choice for grilled-cheese, raclette and fondue since it melts very well. 1608 pairs well with a fruity medium bodied white wine or rosé or try it with a Québec sparkling cider.

Laiterie Charlevoix

The Laiterie Charlevoix was founded in 1948 by Stanislas Labbé and Elmina Fortin in Baie-St-Paul. For many years the Laiterie Charlevoix was almost exclusively devoted to the production of cheddar cheese. But the new generation of the Labbé family; brothers Jean, Paul, Bruno and Dominique have added some fine award winning cheese to the Laiterie Charlevoix's repertoire; Le Fleurmier (a soft bloomy rind), L'Origine de Charlevoix (a soft washed-rind 'Reblochon' type cheese), L'Hercule de Charlevoix (a firm cooked paste aged cheese) and Le 1608.

Le 1608 and L'Origine de Charlevoix cheese produced at the Laiterie de Charlevoix as well as the Tomme des Demoiselles and Pied de Vent produced by the Fromagerie du Pied-de-Vent in the Magdalen Islands, are the only four cheeses in Quebec currently being made with 100% from the milk of the "Canadienne" breed of cow. These four cheeses will soon be the first to receive an AS (Appellation de Spécificité) which is a Designation of Specificity issued by Quebec's CARTV (Conseil des appellations réservées et des termes valorisants).


2014/09/18

Beaufort d'Alpage

Haute-Savoie production area of Beaufort cheese
Beaufort d'Alpage is an alpine cheese from the Rhone-Alps region of France. The production area of the Beaufort covers the high mountains of Savoie in the three valleys Beaufortain / Val d'Arly, Tarentaise and Maurienne.
Tarine and Abondance cows
Beaufort is a very large cooked pressed firm cheese made exclusively with the raw milk of Tarine also called Tarentaise and Abondance breed of cows. These cows are agile and strong and perfectly suited for the rough terrain of the high pastures.

There are three different types of Beaufort; Beaufort, Beaufort d’été (which is a summer Beaufort) and Beaufort Chalet d’Alpage. Beaufort d'Alpage is only a small part of the summer production (about 10,000 wheels). Beaufort d'Alpage must be manufactured using traditional methods, in a mountain chalet that is 1,500 meters minimum above sea level and with the milk of a single herd of cattle. The AOP (Appellation d’Origine Protégée) specifications impose an annual production limit of 5000 liters of milk per cow or a daily production of 16 liters. Keep in mind it takes about 500 litres (130 gallons) of milk to make a Beaufort of 45 kg (99 lb).

Wheels of Beaufort cheese
To make Beaufort, the milk is heated and then the curd is pressed into a beech-wood hoop mold which gives the cheese its distinctive concave shape on the side (heel) of the wheel. A large wheel of Beaufort can measure up to 76 cm (30 in) in diameter and 16 cm (6.3 in) in height. The wheels are aged for a minimum of 5 months to upwards of 12 months in a mountain cellar that maintains a high humidity and cool temperature.

Beaufort cheese
Beaufort d'Alpage is without a doubt one of the finest firm cheeses in the world. It has a wonderful aroma of milk, butter, flowers and honey. A young Beaufort will have a mild, fruity taste while an aged Beaufort has a stronger aroma and more complex flavours that linger on the palate.  The paste of a winter Beaufort has a pale whitish colour while the summer versions have a more yellow paste due to the cows munching on the alpine flowers. The chlorophyll from the grass and carotene from the alpine flowers give the summer cheeses its beautiful colour and grassy and flowery aromas. Beaufort is richer and creamier than other mountain cheeses.

An excellent way to serve Beaufort is with smoked salmon. It pairs nicely with a Chablis or a white Burgundy wine. Beaufort melts well and is a great choice for a cheese fondue. You must try the exquisite Fondue Savoyarde; made with equal parts of 3 cheeses from the Savoie region; Beaufort, Abondance and Tomme de Savoie.


2014/09/04

Taliah

Taliah is a beautiful English-style, cloth-bound cheddar, aged for one year, made from unpasteurized sheep-milk, produced in the Centre-du-Québec region.

The name Taliah comes from the Hebrew origin meaning female lamb.

Taliah - Sheep-milk cheddar

Taliah has a lovely golden butterscotch coloured firm paste with a rustic crystalline texture and a light musty cave smell. Taliah has a natural rind that is covered with cheesecloth. Unlike most cheddars, Taliah has a nutty flavour with a caramel sweetness, not too salty and a lingering robust flavour that is perfectly balanced.

Taliah's complex flavours go perfectly with those ripe crunchy fall apples. It pairs wonderfully with a sparkling cider, brown ale, an oaked Chardonnay or Cabernet Sauvignon.

Taliah cheddar freshly made 
Taliah cloth-bound cheddar aging

The full bodied complex flavours you receive with cloth-bound cheddar is one of the reasons cheesemakers are returning to this old-school method.  The cloth that is applied on the exterior of the wheel allows the cheese to breathe and promotes microbe germination that provides those wonderful flavours to disperse into the cheese. Block cheddars that are either waxed or plastic sealed give a sharper saltier bite unlike the rich complex flavours of cloth-bound cheddars.

Taliah was conceived by Valérie Brousseau and Alastair Mackenzie of Saint-Christophe-d'Arthabaska, which is located at the foothills of the Appalachian Mountains. They run a farm with pure-bred East-Friesian sheep which provides the milk for the cheese. All their animals; sheep, beef, pork, rabbit, duck and chicken are fed only prime quality food, free of antibiotics, hormones and chemicals. 

East Friesian sheep

They have established a partnership with cheese-maker Olivier Ducharme at Fromagerie Du Charme to produce their cheese. They are currently working together on a Stilton-style blue cheese which should be available soon.


Check out these two cloth-bound cheddars also made here in Canada; The Lindsay Bandaged GoatCheddar and the Avonlea Clothbound Cheddar.

2014/08/12

Brebirousse d’Argental

Brebirousse d’Argental is a soft-ripened, bloomy rind, pasteurised sheep's milk cheese made in the Rhône-Alpes region of France.

Brebirousse d’Argental

Brebirousse d’Argental is an eye-catching cheese, it has a bright orange bloomy rind, which has been tinged with annatto (roucou). The creamy buttery ivory-coloured paste is rich and sweet. Brebirousse is aged one month, but as the cheese matures, nutty, earthy flavours develop into a stronger more complex flavoured cheese.

Brebirousse is available in two different square shaped sizes; a small 125 g and the larger 1 kg format that you will find at your favourite cheese shop.

Brebirousse d’Argental pairs nicely with a Sauvignon Blanc or a more delicate light bodied Pinot Noir.

Brebirousse d’Argental is made exclusively for Fromi Group by Fromagerie Guilloteau which is located south of Lyon along the Loire River in the small town of Pélussin, La Fromagerie Guilloteau also produce Chèvre d’Argental another eye-catching hexagonal shaped goat-milk cheese and the popular Le Fromager d’Affiinois an excellent double-cream cheese.


2014/06/19

Frittata

Frittata is an egg-based Italian dish similar to an omelette but with added ingredients such as cheese, meat and vegetables. The word "frittata" is derived from fritta and roughly translates to "egg-cake". It is also very similar to the Spanish 'tortilla de patatas', which is a thick egg omelette made with potatoes and onions.

Frittata (with asparagus, potatoes and goat milk cheese)

The difference between a frittata and a traditional omelette is the frittata is served open-faced like an egg-pizza. It is not folded over like an omelette to enclose its contents, but rather it is either turned over or even baked in the oven. A frittata always contains additional ingredients that are cooked in the skillet and combined with the raw egg mixture, rather than being laid over the nearly-cooked egg mixture before it is folded as in an omelette. Also, a frittata is cooked over a very low heat, slower than an omelette and is usually also baked for several minutes or grilled briefly to set the top layer. Unlike an omelette which is served whole, a frittata is served divided into sliced wedges and can be served hot, warm, at room temperature or even cold.

The range of possible ingredients for a frittata is limitless; from broccoli, potatoes, zucchinis, onions, asparagus, mushrooms, leeks, peppers, spinach, etc. A frittata is quite the versatile dish as it can be served for breakfast, lunch or for dinner accompanied with a salad.

A frittata is also an excellent quick meal, as long as you have a few vegetables and any cheese on hand. It's also a great way to use up leftovers, from cooked pasta to any cooked or raw veggies to throw together in a skillet and you have a frittata on the table in 20-30 minutes.

One frittata makes roughly six servings.  Don't worry the leftover frittata is nearly as good as when it's straight from the oven. Many people actually believe that the flavour of a frittata improves as it sits. 


Below is a recipe for a potato, onion, asparagus frittata using one of Quebec's finest little artisan goat-milk cheese, the Chèvre À Ma Manière. I love it. Hope you like it.


Chèvre À Ma Manière, Potato & Asparagus Frittata Recipe

-  2 tablespoons olive oil
- 1 pound of potatoes (peeled and cut into 1/4-to-1/2-inch cubes)
- 1 small onion, or more to taste, chopped
- 1 pound asparagus, trimmed and cut into 2-inch pieces
-  4 to 6 eggs (depending on how many servings you need, or if you prefer more veggies than egg)
- 1 Chèvre À Ma Manière cut into small cubed pieces (if substituting with another cheese you can use 1/2 cup to 1 cup of grated cheese)
- Salt and freshly ground black pepper to taste
- For additional flavour to your frittata you can add fresh herbs or spices. Either chopped fresh basil, parsley, rosemary, turmeric or tarragon can be added to your vegetables when cooking.

Instructions:
Preheat oven to 350 degrees F. Coat a 10-inch heavy ovenproof skillet, preferably non-stick or cast-iron, generously with oil, about 1 to 2 tablespoons. It is recommended to use a cast-iron pan or an oven-safe non-stick skillet. If you are using a stainless steel pan, you'll need extra oil to make sure the eggs don't stick to the pan, but remember it must be oven safe.

Peel potatoes and cut them into 1/4-to-1/2-inch cubes.


Heat the olive oil in a skillet over medium heat; cook and stir the cubed potatoes in the hot oil until the potatoes begin to brown lightly, about 10 - 12 minutes. Add your onions and cook another 4 more minutes. Season the frittata with salt, pepper and herbs. Add the asparagus and continue cooking until the asparagus is tender, another 5 to 7 minutes;


If you're in a rush you may want to shred your potatoes instead of cutting them in cubes, to save time on cooking the potatoes in the skillet. Or you can also save time by boiling your potatoes.(Put the diced potatoes in a pot, cover with cold water, about an inch above the top of the potatoes. Cook over medium-low heat, until the potatoes are tender but not falling apart, 5 to 7 minutes; drain and pat dry. If using boiled potatoes you will add the cooked potatoes to your frittata only after any uncooked veggies that you include have been cooked. Add potatoes, stirring occasionally, until the potatoes begin to brown slightly, cook about 4 minutes more in the skillet.) You will be saving time but your potatoes will be missing that little crispy crunch.


Whisk together eggs, salt, pepper, herbs or spices (optional) in a large bowl. Eggs for frittata should be beaten vigorously to incorporate more air than traditional omelettes, to allow a deeper filling and a fluffier result.

Evenly pour the egg mixture over the vegetable mixture in the skillet. Cook, over medium heat, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath. Cook 2 to 3 minutes. Reduce heat and cook, covered, until it appears mostly set with a moist center and top. Add cheese to top of frittata and cook covered for 3 to 5 minutes more. 


Remove lid and place the skillet in the pre-heated oven for approx. 5 to 8 minutes. Until the eggs puff and are set in centre and the cheese is golden brown.

Remove from oven and cut in 6 to 8 wedges. Serve straight from the skillet.

2014/06/12

Le Moutier

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

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. 

Abbaye St-Benoît-du-Lac

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.

Fromagerie de l'Abbaye St-Benoît-du-Lac

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/

2014/06/04

Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers is a firm, raw goat-milk farmer’s cheese produced by the Chèvrerie Fruit d'une Passion located in Québec's Estrie region.


Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers (which translates into The Happy Cheesemakers Cheese) has a firm, washed rind that is ochre in colour with white brushed highlights. The 2 kg  (4.5 lbs) round wheels of Tomme des Joyeux Fromagers are aged from 60 to 90 days. The wheels are washed in brine, which promotes the establishment of brevibacterium on the rind, giving the orange hue to its crust.

The beautiful ivory-white coloured paste is firm, yet elastic, with small perforations. The cheese has a creamy texture with a well-balanced, long-lasting distinctive flavour with hints of floral and honey and goat milk.

Alain and Isabelle of Chèvrerie Fruit d'une Passion

Chèvrerie Fruit d'une Passion is operated by Isabelle Couturier and her partner Alain La Rochelle. Their cheese-making premises and goat farm are located in St. Ludger near the Appalachian foothills between Lac-Mégantic and Saint-Georges de Beauce. At Chèvrerie Fruit d'une Passion all the processes of transforming the milk into cheese are done by hand; mixing the milk, cutting and stirring the curd, molding and brushing and salting the wheels are all done in the traditional manner by hand.

Tomme des Joyeux Fromagers pairs well with a Québec cidre de glace (apple ice-cider). The Chèvrerie Fruit d'une Passion suggests trying slices of the Tomme des Joyeux Fromagers melted over sliced pears that have been braised in maple syrup. Delicious.


2014/05/22

Crottin de Chavignol

Crottin de Chavignol (also known as simply Chavignol) is a very popular soft-ripened, raw goat-milk cheese produced in France's Loire Valley. Crottin de Chavignol received its name from the French commune Chavignol, where the cheese was first produced in the 16th century. Crottin de Chavignol received its AOC (Appellation d'Origine Controlée) designation in 1976.

Crottin de Chavignol

Crottin de Chavignol is a very small goat-milk cheese that can be enjoyed at various stages of maturity. When it is young, 2-4 weeks old, it measures about 2.5 cm (1 inch) in height and 5 cm (2 inches) in diameter and weights 115 grams (4 oz). At this young stage of life, it has an ivory-coloured rind with a distinctive crinkly surface due to natural yeast and geotrichum bacteria. The white cream coloured, uncooked, unpressed paste is compact yet soft, with a lovely creamy, nutty taste. 

Crottin de Chavignol is an ideal cheese as it can be enjoyed during its various stages of maturity; from a couple of weeks to 4 or more months producing a range of very different flavors. As the cheese ripens, the paste becomes crumbly, then turns dryer and more brittle and as the rind becomes dryer and rougher it also changes in colour from golden to a bluish gray colour, it also shrinks down in size to 40 grams (1.5 oz). As Chavignol matures, it turns into a much richer cheese, with a more pronounced flavour that is more robust, but never sours.

Alpine Goat
Crottin de Chavignol cheese is produced with the raw milk of the Alpine goat.

Crottin de Chavignol is a nice addition to any cheese platter but it is perfect when warmed or grilled and served over a salad. Crottin de Chavignol pairs beautifully with a white wine from the Vallée de la Loire such as a Sancerre or a sparkling Chenin Blanc or a Pouilly Fumé.



Alpine Goat Photo Source: www.wikipedia.org

2014/04/02

Fromagerie du Champ à la Meule

A few weeks ago I had the opportunity to visit Fromagerie du Champ à la Meule located in Notre-Dame-De-Lourdes in Quebec's Lanaudière region. Magali, one of my co-workers, who happens to be the niece of Martin Guilbault owner of the Fromagerie, had organised for a few of us from work to visit their premises. Although it was a very early morning departure from Montreal, it was necessary for us to arrive early at the fromagerie, to view all the various processes involved in their cheese-making.

Fromagerie du Champ à la Meule

On the day of our visit we had the good fortune of witnessing the fabrication of three of Fromagerie du Champ à la Meule's cheeses; Laracam, a soft washed rind cheese, les Métayères, a semi-soft washed-rind cheese and Le Joliette a raclette type cheese.

Fromagerie du Champ à la Meule has recently undergone some major equipment upgrading to facilitate various cheese-making tasks and to allow them to increase the production of their cheeses as they are now selling their products across Canada.

Fresh raw cow milk from neighbouring farms is delivered first thing in the morning. Then, 3000 litres of milk is pumped into a huge vat where the milk undergoes thermisation. This process is similar to pasteurisation but uses lower temperatures allowing the milk to keep more of its original taste. For thermisation; the milk is heated at temperatures of around 57–65 °C (145–149 °F) for 15 seconds. For pasteurisation; the milk is heated at 72 °C (160 °F) for 15 seconds.


The vat is getting filled with the cut milk curds and whey.

Starter culture and milk-clotting enzymes are then added to the milk in order to be able to coagulate the milk to form a more custard-like mass. The cutting process is done in the large vat as it is equipped with blades; this cuts the milk mass into small pieces to begin the process of separating the liquid (whey) from the solid (curds). This cheese-making process solidifies the milk proteins and fat into a solid curd.


Checking temperature and firmness of the curd

The curd is now the right firmness to make cheese.

Once the desired temperature and firmness of the curd is achieved, the whey is then drained off; leaving a tightly formed curd that is then cut and transferred into their appropriate forms. These forms or cheese molds are designed with holes to allow the whey to drain from the curd.


Laracam cheese is getting molded.


The firm curd is pressed and cut.

Les Metayères cheese molds are being filled with the pressed curd.

For the pressed cheeses (Les Métayères & Le Joliette), the cheese molds are aligned on a belt and this allows them to press several molds at once.  A light pressing is done at first to allow the remaining whey to escape and then the forms are pressed more severely to solidify the cheese.


Les Metayeres and Joliette molds are being pressed.


Le Joliette gets wrapped before it continues to drain overnight.

The cheese is then left to continue draining overnight and then removed from their forms to be brined by immersing them in a saturated salt solution which will help the rind of the cheese to be formed. The rind’s function is to protect the interior of the cheese and allow it to ripen simultaneously.


Laracam cheese in affinage.

The cheese wheels are then left to dry and mature in a controlled environment where the temperature and humidity play an important part in the affinage stage.  The length of time the cheeses are aged varies from the different types and will also determine the quality and flavour of the cheese being produced.


Salle d'affinage containing Les Metayères and Victor & Berthold wheels.

If you are ever in the Lanaudière area, I suggest you stop by to visit the Fromagerie du Champ à la Meule and stock-up on some great cheese.

Fromagerie du Champ à la Meule
3601 rue Principale, Notre-Dame-de-Lourdes, Qc J0K1K0
Tel. (450) 753-9217


Read more on Les Métayères  
Read more on Victor et Berthold 

2014/03/27

Victor et Berthold Fondue

It might be officially spring time, but this lingering cold winter weather makes me want to stay-in and enjoy a nice cheese fondue.

Victor et Berthold Fondue is a delicious cheese fondue produced by Quebec's Fromagerie Du Champ à La Meule. Located in Notre-Dame-de-Lourdes in the Lanaudière region, this cheese maker has been making artisanal cheeses since 1995.

This cheese fondue is made with one of Quebec's most popular semi-soft, washed-rind, thermised cow-milk cheese; Victor et Berthold. Victor et Berthold cheese has the perfect smooth and creamy texture for a cheese fondue and a pleasant bouquet of cream, butter and herbs. Aged for a minimum of 60 days, it has a somewhat strong taste with zesty fruity flavours.

Victor et Berthold cheese

The recipe for this fine ready to serve cheese fondue is made with a local micro-brewery beer; Claire de L’Alchimiste which is a clear golden coloured premium lager produced by L'Alchimiste in nearby Joliette.  The sweet malt flavour and the tangy seasoning of hops of this beer is a perfect match for Victor et Berthold cheese fondue.

Victor et Berthold Fondue

Martin Guilbault founder/owner of Fromagerie Du Champ à La Meule named this cheese after his grand-father 'Victor' and his uncle 'Berthold', who once ran the family farm where the fromagerie is located. An honorable tribute to them is prominently displayed on the fondue's packaging in the vintage 1930's black and white photo of Victor and Berthold milking cows on the Guilbault family farm. In the early years of the fromagerie's cheese making, their cheese was made from the milk of their own herd. Today, due to the volume of cheese they produce the cheeses are made with the milk from neighbouring herds.

As well as making Victor et Berthold cheese and fondue the Fromagerie du Champ à la Meule also produce; L'Amateur, Le Fêtard, Joliette, Laracam and Les Métayères.


The recipe for the Victor et Berthold Fondue was created by la Fabrique de Fondues.

Read on my visit at the Fromagerie du Champ à la Meule

2014/02/07

Le Tournevent

Le Tournevent is a fresh, soft, unripened, pasteurized goat-milk cheese produced by Fromagerie Tournevent operated by Damafro located in Saint-Damase in the Montérégie region of Quebec.

Le Tournevent fresh goat cheese

Le Tournevent has a gentle, sweet smell of goat's milk, a smooth texture and a mild tart flavour characteristic of goat's milk cheese.

Le Tournevent is a wonderful chèvre frais with only 20% fat content. It is ideal to add to salads as it is crumbly when cold. If you prefer a creamy, spreadable, goat cheese then let it air at room temperature for a smooth texture. Le Tournevent is also available as an ash-covered goat cheese. Le Tournevent is a versatile cheese, you can crumble it on salads, steamed veggies or pizzas or you can simply spread it on bread or bagels or mix it into omelets, quiches or soufflés.

Le Tournevent pairs well with a Pino Grigio or a Pouilly Fumé. 


Fromagerie Tournevent specializes in goat milk products. They also produce Feta cheese, Les Médaillons, Le Biquet and the award winning Chèvre Noir which is an excellent aged goat-milk cheddar.



2014/01/24

Pacific Rock

Pacific Rock is a firm, washed rind, pasteurised cow-milk cheese from La Maison Alexis de Portneuf located in Saint Raymond de Portneuf near Quebec City.

Pacific Rock
                                                                                                                            
Pacific Rock is a firm, aged, farm-style, pressed cheese similar to Red Leicester cheese from England.

Pacific Rock has an orange coloured washed-rind sprinkled with a white powdery dusting. The paste has an eye-catching rich deep-orange hue and a firm texture very similar to cheddar cheese but more moist and crumbly. Pacific Rock has a slightly nutty, caramel, mellow flavour with a citrus tangy finish.

Pacific Rock is a versatile cheese; it can be added to salads and sauces, it melts beautifully and is a colourful addition to any cheese plate. Pacific Rock pairs well with a brown ale or a full-bodied white like Muscadet or Chenin Blanc.

Pacific Rock gets its name from Canada's beautiful West Coast, which is bordered by steep cliffs that drop into the Pacific Ocean. La Maison Alexis de Portneuf's founding ancestor, Alexis Cayer had traveled to the west coast on the Canadian Pacific train and was captivated by the breathtaking landscape.

Pacific Rock label

La Maison Alexis de Portneuf is committed to preserve the quality and authentic character of every specialty cheese they produce. The World Champion Le Cendrillon, La Sauvagine, Saint-Honoré, La Roche Noire are but a few, among the vast selection of cheese they produce.


2014/01/22

Petit Pavé Le Mellois

Petit Pavé Le Mellois is a delightful, small, soft, handmade goat-milk cheese from Poitou-Charentes, an area of France known for its butter and goat cheeses.

Petit Pavé Le Mellois

Petit Pavé Le Mellois is shaped into a small 5 cm (2") square, hence the name Pavé which represents a small paving stone. Le Petit Pavé weights 110 g (3.8 oz) and is made of raw goat milk. Le Petit Pavé has a fresh aroma of goat milk with accompanied notes of hay. The ivory coloured outside rind is dotted with small blue spots and the bright white paste is smooth and lusciously soft.

Le Petit Pavé can be appreciated at various stages of ripeness; when it is young, soft and fresh, when it is half dry and starts to develop slightly acidic notes and when it has ripened into a dryer, nuttier, more complex, sharper bite.

Le Petit Pavé is produced by Hélène Servant at Fromagerie Des Gors located in Melle, a commune in the department of Deux-Sèvres. The craftsmanship of the Fromagerie which has been established since the 1980’s is firmly anchored in the tradition of the region. Fromagerie des Gors uses the milk from goats that are grazing in Exoudun and in Sepvretin in Deux-Sèvres. 


As well as producing this Petit Pavé the Fromagerie des Gors produce other chèvres such as; the Chabichou du Poitou AOC/AOP, BriquetteMothais sur Feuille and they also produce an organic Mothais sur Feuille.

Petit Pavé Le Mellois pairs wonderfully with a French white wine such as Sancerre or Pouilly-Fumé or a red Haut-Poitou Gamay.

Hélène Servant at Fromagerie Des Gors making Chabichou du Poitou

In some regions of France you have wine routes, Poitou-Charentes have a 'Route du Chabichou et des fromages de chèvre'; a 200 km route intended to discover the land of goat cheeses and their history with stops at dairies, cheesemakers, ranchers and farmers. Visit: Route du Chabichou

Route du Chabichou
Photo source:
http://routeduchabichou.fr/les-haltes-de-la-route/les-artisans-fromagers/article/fromagerie-des-gors