This month the cheese chosen for club members came in a smaller packages so we decided to feature 4 different cheeses. Each member will get:

From la fromagerie Le Détour located in Notre-Dame-du-Lac, Québec

Le Verdict d’Alexina

  • Type of milk: Mix of pasteurized cow, sheep and goat’s milk
  • Texture: Soft

The white bloomy rind exudes the rich aromas of cattle, goats and sheep. With time, it’s texture changes from firmer in the middle to gradually becoming more runny from the outside in. The delicate fruity, nutty and lactic flavours of Le Verdict d’Alexina is sure to please the most discerning cheese lovers.

From la fromagerie Domaine Féodal located in Berthierville, Québec

La Récompense

  • Type of milk: pasteurized cow’s milk
  • Texture: Semi-soft

La Récompense has a washed rind made from pasteurized milk. It is steeped and aged in Aphrodisiaque beer from the Brasserie Dieu du Ciel in St-Jérôme, which gives it a unique chocolate-brown rind. This cheese explodes with vanilla flavour to start, then goes through a strong espresso flavour to finish with a delicious dark chocolate taste.

From Gunn’s Hill Artisan Cheese located in Woodstock, Ontario

Shepherd’s Harvest

  • Type of milk: Sheep’s milk
  • Texture: Semi-soft

Shepherd’s Harvest is a washed sheep milk cheese that is made for the Hope Artisan Dairy Co-op in Alymer Ontario. It is made with milk from a neighboring farm raising sheep. This ten month old creamy sheep milk cheese has similarity with a Saint-Paulin style cheese. The mottled, washed rind looks like a tiger’s backside, while the paste is smooth, golden and sweet as honey. It is filled with nutty, fruity and buttery tone with a creamy finish.

From la fromagerie Abbaye St-Benoit du Lac located in Saint-Benoît-du-Lac, Québec


  • Type of milk: pasteurized cow’s milk
  • Texture: Firm

 Interior-ripened for at least 45 days, this orange rindless cheese is dotted with holes called “eyes.” It is firm and dense, yet supple. The St-Augutin has a mild hazelnut aroma along with flavours of almond and salted butter. As the cheese warm up, you can taste the tones of sweetness of ripe fruit and herbaceous white wine on the finish. It is great for snacking, on a cheese board or melted especially in making of a Croque Monsieur.












Leave a Reply