My cheese pick this week is one of my “go to” cheeses of summer, The Fleur-en-Lait from Glengarry Fine Cheese. A short jaunt from Ottawa you can find them on Highway 34 just North of Lancaster, and South of Alexandria. The Fleur-en-Lait is produced from milk from Ayershire cows that graze on the cheese factory site grounds and is styled after popular Trappist St. Paulin cheese, aged for 4-5 months.
An apricot-hued washed-rind covers The Fleur-en-Lait’s pale gold smooth, silky, semi-firm open interior paste (cheese-speak for the inside of the cheese with small holes throughout). Aromas are pungent & wildly grassy as if you’re standing in the middle of a farmer’s field with the sun shining on your face. Complimentary rich flavors are an expression of summer milk, with nut, fruity, and grassy characteristics layered over a slathering of butter.
Unwind on the deck with a a slice (or three) of this cheese and glass of wine – in particular, Ladies who Shoot their Lunch Shiraz or Tahbilk Viognier featured recently at Savvy Company’s “Let’s go to Australia” Sommelier led wine tasting. Or, if you happen to be in the neighborhood, why not make a quick pit stop at Beau’s All Natural Brewing Co. in Vankleek Hill and match with their sensational seasonal Festivale beer.
FACTBOX:
Cheese: The Fleur-en-Lait
Producer: Glengarry Fine Cheese
Interesting Fact: Cheesemaking is one of the main sources of income for many monasteries where monks follow the Rule of St. Benedict, stating “for then are they monks in truth, if they live by the work of their hands”.
Say ‘cheese’ for a super summer snack
- August 9, 2012
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