Posts Tagged ‘artisan cheese of Quebec’

Mighty Migneron cheese shines

Posted by Vanessa

Thursday, March 8th, 2012
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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.

 

FACTBOX:
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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Blue cheese you’ll die for!

Posted by Vanessa

Thursday, January 26th, 2012
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As the temperature falls, I prefer cozy evenings indoors, crackling fires, big spicy red wines & slow cooked comfort food.  And to go with them is this week’s cheese pick, the perfect cold weather curd, Bleu D’Élizabeth.  Produced by family run Fromagerie du Presbytère, in the central region of Québec, it’s named for the small, recently-restored rectory that houses the cheese factory in the village of Sainte-Elizabeth-de-Warwick. 

This beautiful, semi-soft, raw organic cow’s milk blue cheese has a natural rind with spots of dark clay.  The creamy, silky, melt-in-your mouth paste (inside of the cheese) is speckled with blue and blue-green veins throughout from the presence of Pénicillium Roqueforti (what makes a blue cheese turn blue).  Bleu D’Élizabeth is rich in flavor, with a hint of sweetness and spice, without being overbearingly salty.  Cold Canadian nights call for this hearty blue on your cheese board, either shining on its own, or playing a starring role as your dessert plate, joined by your favorite local ice wine, iced cider or port.


FACTBOX:
Cheese:  Bleu D’Élizabeth

Producer:  Fromagerie du Presbytère
Interesting Fact: The piquant (spicy) flavor in blue cheese is a result of mold development (veins) due to exposure to air.

 

Enjoy! – Vanessa

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