The secret to exceptional cheesemaking is happy, healthy, animals, according to Jean Morin, owner of Fromagerie du Presbytère in Sainte-Elizabeth-de-Warwick. This week’s cheese pick, Louis d’Or, lets the secret out. The raw organic milk comes from neighboring Louis d’Or Farm. Jean is always excited to talk cheese with an incredible level of passion for his craft that translates directly to his products. Louis d’Or is making headlines as four-time winner at the 2011 Canadian Cheese Grand Prix for farmstead, organic, firm and overall competition Grand Champion and 3rd place award for Best In Show at the 2011 American Cheese Society Conference.
Made in monster-sized 40 kilogram wheels this washed-rind cow’s milk cheese is cooked, pressed and aged for nine to twenty-four months. Resulting is a smooth, rich-textured paste encased in an antique gold colored rind. Aromas range from butter to onion and ripe pineapple. A complex mix of sweet, salty, and dominant nutty, fruity flavors finish with a tingle that lingers thanks to raw milk.
Cheese: Louis d’Or
Producer: Fromagerie du Presbytère
Interesting Fact: Raw milk cheeses can be sold in Ontario if aged for a minimum 60 days; there are a few exceptions sold in Quebec, aged for less.