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Fromagerie Le Détour
CATEGORY : Soft cheese
PROVENANCE : Témiscouata, Quebec
RIPENING : Surface-ripened 10 days
SIZE : 1.4 kg
FAT 24%, MOISTURE 57%
This irresistible cheese is made from goat’s milk alone. The dark vegetable ash coating contrasts sharply against the snow-white cheese. Its creamy smooth texture and light grey coating will enhance any cheese platter.
Fromagerie du Presbytère, Centre-du-Québec
M.F. : 28% Moisture : 42%
This semi-soft, blue-veined farm cheese is made with thermized milk drawn from the Holstein and Jersey cows on the family farm. Its natural rind, speckled with ochre spots, shows off lovely bluish, sometimes greenish veins due to the presence of Penicillium roqueforti. It has a balanced salty taste with just a hint of hazelnut. Its mix of regional tastes and its unique character will grab your attention and the refined pleasures it delivers your taste buds will win you over.
Fromagerie de Saint-Benoît-du-Lac (Cantons-de-l'Est)
M.F. : 30% Moisture : 43%
This semi-soft blue-veined cheese is made from whole pasteurized milk. It is surface- and interior-ripened with Penicillium roqueforti for more than 90 days. Bleu Bénédictin has a melted centre and pleasant aftertaste, and retains its natural light grey rind that gives it a wild mushroom aroma. It is mildly salty with woody flavours.
Québec, Montérégie, Saint-Jean-sur-Richelieu.
Fromagerie Au Gré Des Champs.
Organic raw milk farmstead cheese (certified Ecocert-Canada), with a natural rind. Riped for a minimum of 6 months.
*This product is only available sporadically.
Wine pairing : Rasteau, brown ale or stout
39% fat / 29% moist.
Fromagerie La Station (Cantons-de-l'Est)
M.F. : 30% Moisture : 41%
Made with thermized organic milk and aged for three months, this firm farm cheese features distinct floral and fruity aromas. The milk is drawn from Holstein cows on the organic-certified family farm. From mid-May onward, the cows are fed fresh grass in fields with a variety of plants, including white and wild clover, lotus, alfalfa, as well as grasses such as timothy and brome grass. These living crops provide the cheese with tastes that are specific to the Estrie region, which itself is strewn with steep hills, valleys and mountains.
AWARDS AND DISTINCTIONS
2015 World Cheese Awards Silver medal winner in the Semi-soft Farm Cheese class. Finalist at the 2015 and 2014 Sélection CASEUS competition in the Firm Cheese with Washed, Mixed or Natural Rind class. Awarded with a special distinction for Best Organic Cheese at the 2013 Sélection CASEUS. And in 2012, the cheese shop placed 2nd at the American Cheese Society competition for his Hatley Road and Alfred Le Fermier cheeses.
Fromagerie Au Gré des Champs (Montérégie)
M.F. : 20% Moisture : 61%
Le Pont-Blanc is a farmstead artisan-made organic cheese that is ladled into a mold. It’s fine and silky paste softens with time and its rind might occasionly show a dot of blue on the surface. As it is made from raw milk, its flavour varies from one season to the next. Le Pont-Blanc is among the first raw milk cheese aged under 60 days made in Canada.
AWARDS AND DISTINCTIONS
Finalist at the 2014 canadian cheese awards, 1st prize winner in the bloom rind cheese category at the 2013 Sélection CASEUS contest – prix de l’École de laiterie and 2nd place among soft, farmstead cheeses at the 2011 American Cheese Society competition.
Fromagerie Île-aux-Grues (Chaudière-Appalaches)
M.F. : 31% Moisture : 39%
This firm, rindless cheese is made with thermized milk drawn exclusively from the dairy farms on the island. That proximity allows the cheese to preserve the premium aromatic qualities of the milk, as well as the subtle flavours that are unique to Île-aux-Grues. Aged cheddars are available in three stages of maturity, each with a unique flavour that becomes increasingly characteristic and pronounced with age. This firm pressed cheese has a creamy yellow colour and a smooth texture. It has a mild and milky aroma and a hazelnut taste that becomes more pronounced with age.
Fromagerie du Pied-de-Vent (Îles-de-la-Madeleine)
M.F. : 26% Moisture : 46%
This semi-soft, surface-ripened, washed-rind farm cheese is made with thermized whole milk from a single herd of grazing Canadienne cows from the Îles-de-la-Madeleine region. The Pied-De-Vent features a hazelnut and mushroom flavour.
AWARDS AND DISTINCTIONS
Finalist at the 2014 Sélection CASEUS competition in the Semi-soft Cheese with a Washed, Mixed or Natural Rind category. Finalist at the 2014 Canadian Cheese Awards in the best mixed rind cheese category.
Fromagerie du Presbytère
M.F. : 36% Moisture : 33%
This firm and washed rind farm cheese is made from raw milk and aged 9, 16 or 24 months. The beautiful 40-kg rounds are imposing in both size and flavour. Inspired by Jurassien techniques, the Fromagerie du Presbytère has created a magnificent cheese, full of complex and delicate aromas after 9 months of ripening.
Fromagerie du Champ à la Meule (Lanaudière)
M.F. : 28 % Moisture : 46 %
Aged for at least 60 days and made from Lanaudière Holsteins’ thermized milk, this semi-soft, washed-rind cheese is reminiscent of the Victor et Berthold. Its coppery orange rind covered with very fine white fuzz hides a supple, creamy beige interior. Its texture on the palate is most creamy. It features creamy, milky flavours devoid of any bitterness.
Fromagerie du Champ à la Meule, Lanaudière
M.F. : 27 % Moisture : 46 %
Aged for at least 60 days, this semi-soft, washed-rind cheese is made from Lanaudière Holsteins’ thermized milk. Its coppery orange rind covered in fine white fuzz hides a supple creamy beige interior. It features an aroma of cream, butter and herbs. Its texture is creamy and smooth, and its strong taste reveals slightly tangy milky, fruity flavours, with a rustic note that melts in the mouth.
This cheese is offered in classic or reserve versions. It acquires its “de réserve” status from an additional 40 days of aging, for a total of 100 days. This process makes the cheese more intense but not too aggressive, giving it a character that is markedly different from the original cheese.
Produced in 12 kg wheels by la Laiterie Charlevoix, l'Hercule is a typical hard cheese. The milk is supplied by the herd of Jerseys at the StessiFarm, a short distance from the cheese dairy. The raw cheese is cooked, pressed and non-surface refined for a long period. Refining takes between 6 and 18 months. Fat content is 34 % and moisture 35 %. The body is dark yellow, hard and granulated, and tender in mouth. Texture improves with age, and taste develops without bitterness.
Fromagerie La Station (Cantons de l'Est)
M.F. : 28% Moisture : 45%
This semi-soft, washed-rind organic farm cheese is now made with thermized milk and ripened for 90 days. Beneath its coppery orange rind is a soft and melting interior dotted with small holes. It has a balanced mouthfeel, and its flavour features hints of fruits, crabapples and butter.
AWARDS AND DISTINCTIONS
Finalist in the 2015 Canadian Cheese Grand Prix in the “Organic Cheese” category.
Fromagerie 1860 Duvillage (Laurentides)
M.F. : 30% Moisture : 45%
This is a semi-soft, uncooked pressed cheese with a smooth, pinkish-copper washed rind, which with repeated washings becomes stickier with age. Made from pasteurized milk, the cheese is surface-ripened for several months to develop a complex aroma. Its cream-coloured interior melts in your mouth and has a full, lingering and effervescent flavour of fruity cream and fresh, refreshing, somewhat tart apples, with notes of farm-fresh milk and a hint of hazelnut.
Produced in 8 kg wheels, le 1608 is a typical hard cheese. The milk used comes 100% from Canadienne breed cows. The raw cheese is cooked, pressed and non-surface refined for a long period. Refining takes between 3 and 6 months. Fat content is 30 % and moisture 42 %. The crust is a dark yellow, creamy and tender in mouth. Texture improves with age, and taste develops without bitterness.