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.
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.
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.
