A quick trip across the border inspired this week’s cheese pick, Le Pizy, influenced by European cultures (combining Swiss and French) of owners/cheesemakers Frédérick & Fabienne of Fromagerie La Suisse Normande. Their resulting cow, goat and sheep’s milk products are a marriage made in heaven and leaving their mark in Quebec. Cheeses are made from animals raised on the farm, in true “fermier” (farmstead) fashion. A stop should top your “must do” list on your next trip to Montreal (just off Hwy 158 north of the 50)!
This small, soft, surface-ripened pasteurized cow’s milk cheese is fashioned after the Swiss tomme Vaudoise, due to its shape (small wheel) and size (only 1/2 “ thick). Le Pizy has a thick bloomy ivory rind, with a rich, dense, paste coloring between ivory and pearl. Experience big milky, fresh field mushroom aromas and a fresh lactic taste with a sweet tang when it’s young softening out as it ages. Winner at the 2010 Sélection Caseus awards in Quebec for soft cow’s milk cheese; yummy, gooey, Le Pizy is just a hop, skip and a jump away – waiting for you at La Trappe à Fromages in Gatineau.
Cheese: Le Pizy
Producer: Fromagerie La Suisse Normande, St.-Roch-de-L’Achigan, Quebec
Interesting Fact: Sélection Caseus, Quebec fine cheese competition, are the coveted cheese awards showcasing the best of the best of Quebec artisan cheeses, including a category voted by the public.
PHOTO CREDIT: Le Pizy by Vanessa Simmons
For information on Le Pizy and other cheeses or if you are looking for a cheese reccommendation, please contact Vanessa by email firstname.lastname@example.org