Mighty Migneron cheese shines


My cheese pick this week is the mighty Le Migneron de Charlevoix, one of Quebec’s original artisan cheeses, produced in partnership with Laiterie Charlevoix, and industry pioneer, Maison d’Affinage Maurice Dufour, of Baie-Saint-Paul.  Migneron is unique in that the cheese is made at the dairy, and then ripened in Dufour’s caves at another site, following European traditions of “affinage”, where some would say the true artistry of cheesemaking lies.

There’s a lot going on with this semi-firm, washed-rind, cow’s milk cheese. Le Migneron, with its sunny disposition, shines orange/tangerine/apricot hues from the thin rind outside of a soft, bone colored center.  Aromas and flavors are just as pleasant: mild and milky, lightly buttery, with a little bit of nut and cream all wrapped into a nice long unexpected finish that has you reaching for the next nibble before you know it.  I’m not surprised, that a decade after being crowned “the big cheese” or 2002 Grand Champion at the Canadian Cheese Grand Prix, Migneron remains a favorite in the hearts (and stomachs) of local caseophiles (cheese lovers), including mine.


Cheese: Le Migneron de Charlevoix
Producer: Maison d’Affinage Maurice Dufour
Interesting Fact: Washed rind cheeses age or ripen from the outside in, and the inside out, contributing to both the complexity of the aging process as well as the flavors and aromas of the cheese itself.


Enjoy! – Vanessa


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