This month the members of the Cheese Club are in for a treat! Three wonderful cheeses from different regions of Québec and Ontario: From Lorrainville, Qc, Le Cendré de Notre-Dame; From Noyan, Qc, Vacherin Fri-Charco, and, from Lindsay, On the Lindsay Bandaged Goat Cheddar. Enjoy!
Fromagerie Fromage au Village in Lorrainville, Québec
Located a few kilometres from the Ontario border, the village of Lorrainville is home to Témiscamingue’s famous fromagerie.
Le Cendré de Notre-Dame
- Type of milk: Cow’s milk
- Texture: Semi-soft
This semi-soft, bloomy-rind cheese is made from pasteurized milk. Parts of the thin layer of black vegetable ash that covers its surface peek through the bloomy rind. On a platter, it is perfect for the first service, standing out through both its aroma and its appearance.
A thin layer of ash covers its exterior, giving it a fine appearance while adding a subtle peppered flavour. The Cendré de Notre-Dame has a pleasant and dominant aroma of fresh cream.
This cheese would pair very well with aChardonnay or a Pinot Gris. If you prefer red wine, we would suggest a Cabernet Sauvignon. When pairing the Cendré de Notre-Dame with beer, the cheesemaker suggests choosing a brown or dark beer.
Here is a recipe idea provided by our distributor of the Cendre de Notre Dame:
On a toasted Montreal-style bagel, spread some grainy mustard with espelette pepper, top with a slice of Cendre de Notre Dame cheese and then a soft fried egg. Squish lightly to break the yolk so it is runny, chomp into, and savour!
Fromagerie Fritz Kaiser, Noyan Québec
Fritz Kaiser in Noyan, Quebec, founded the Fritz Kaiser cheese factory in 1981 near the border with the state of New York. Mr. Fritz Kaiser began crafting his cheeses in 1981 according to traditions from his homeland, Switzerland.
- Type of milk: Cow’s Milk
- Texture: Semi-soft
This semi-soft, uncooked, pressed, washed-rind cheese is made from pasteurized milk. Its two-month ripening time and brine-washed rind give it a yellow-orange colour, and it is partially covered with a very thin white bloom. This cheese is similar to Switzerland’s Vacherin Fribourgeois.
This cheese’s cream-coloured interior is dotted with tiny, irregular holes, and it has a supple, creamy texture. The Vacherin Fri-Carco has a lactic, fruity, nutty flavour with salted butter notes. It’s flavour intensifies when the cheese is melted.
On the “white” side, the Vacherin Fri-Carco pairs perfectly with an Alsace Gewurztaminer, or Pinot Gris such as the Kim Crawford Pinot Gris 2015. From a red wine perspective a Syrah/Shiraz would be something to try. A white Belgian beer pairs well with this cheese.
Mariposa Dairy, Lindsay, Ontario
Mariposa Dairy is a success story with its beginnings on a farmstead plant in the former Mariposa Township, Victoria County, that has now recently moved from the farm to the town of Lindsay, Ontario.
Lindsay Bandaged Goat Cheddar
- Type of milk: Pasteurized goat
- Texture: Firm, slightly dry, quite crumbly, small crystals.
This cheese is hand-crafted in small batches using premium goat’s milk and is made in the old world way by wrapping the cheddar wheel with cheesecloth which helps to age and preserve the flavor.
It has a mild-to-medium intensity. A sweet, fruity, slightly acidic start gives way to light earthy notes, cooked milk, caramel, and a trace of tang that lingers on the tongue. It is firm with some crumble and enjoyably crunchy crystals throughout. Once you’ve tried this cheese, your mouth will start watering every time you think about it.
This cheese is best savoured with a light lager. If you like red wine with cheese, try Pinot Noir. For a white wine a Pinot Gris or a Riesling would be a good choice.
We have included a cherry peppercorn merlot jelly as one of the accompaniments. It will pair beautifully with the Cendre de Notre Dame, the rich red colour and sweet sharpness contrasting with the white paste and creamy taste of this cheese. It will also pair nicely with the tanginess of Vacherin Fri-Charco.