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.
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.
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
