The cheesemaker: Le Fromage du Village, Lorrainville, Québec

Located a few kilometres from the Ontario border, the village of Lorrainville is home to Témiscamingue’s famous fromagerie. It was here, in 1998, that Christian Barrette and Hélène Lessard first produced the cheese Cru du Clocher, a raw milk cheddar.

The cows’ diet and the microbial qualities of the milk are behind the choice of suppliers. Four local dairy farms deliver milk to the fromagerie every two days.

The cheese: Fleurs d’ail

Hard cheese made from raw cow’s milk. This medium-strong cheddar has a very smooth texture, reminding us of the old cheddar from 50 years ago, when every town had a cheese dairy. The lighter, milder side of garlic, the scape (typically harvested in June), is added for extra flavour. Perfect as a snack or appetizer, it can also be added to certain dishes, especially as a topping for browning.

This cheese was a finalist in the 2006 Canadian Cheese Grand Prix.

Pick up a piece of le Fleurs D’Ail, July’s Cheese of the Month, and know that you are helping to contribute to a valuable community initiative; 10% of the proceeds from sales of this special cheese will be donated directly to Hub Hospice Palliative Care.

 

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