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.
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.
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