This Month Cheese Club features 3 Quebec cheeses. Part of the club is a creamy and fresh Boursin type cheese La Fréchette from La Fromagerie Nouvelle France of Racine, a creamy, wonderful fresh Mozzarella from Fromagerie la Table Ronde of St-Sophie and from la Fromagerie du Presbytère, from St-Élizabeth de Warwick, the Award winning Louis D’Or. What a treat!
FROMAGERIE NOUVELLE FRANCE, Racine, Québec
In 2010, steeped in the farming tradition inherited from their great grandfather, Jean-Paul and Marie-Chantal Houde, brother and sister in their twenties, decided to become associates to create the Nouvelle France sheep farm and fromagerie. Marie-Chantal is the cheesemaker, while Jean-Paul takes care of the sheep and the 250 acres of farm land.
- Type of milk: Pasteurized Cow’s milk
- Texture: Soft
- Awards and distinctions: 2016 and 2018 Sélection Caseus competition winner, Flavoured Cheese with Spices, Vegetables, Fruits or Nuts class.
The cheese has a moist and creamy texture. It offers a sweet, rich and creamy flavour with a hint of acidity. This creamy cheese reminds us of “Le Boursin”, however it has only 16% milk fat. It is a lighter cheese with no added cream. The Fréchette with garlic and herbs will bring freshness to your bagels, raw vegetables and it can even be added to mashed potatoes.
The delicate and rich flavours of le Fréchette pair well with fruity light red wines such as a Pinot noir. If you prefer white wine, look for a Pinot Gris . You could also try a dry Rosé. When it comes to beer, choose an easy drinking beer such as the Dab Original.
FROMAGIERS DE LA TABLE RONDE, Sainte-Sophie, Québec
Organic farmstead cheese is what they make at the Alary family’s fromagerie. 2003 saw the creation of their first cheese, Le Rassembleu. Since then they have created a grand variety of gorgeous cheeses, some of which are only available at their own cheese store. Production respects tradition while using modern technology that allows the fromagerie to abide by the very strict requirements of organic certification.
Mozzarella de la Table Ronde
- Type of milk: Pasturized cow’s milk
- Texture: Semi Firm
The Mozzarella de la Table Ronde is a farmstead cheese made from organic cow milk that is sourced from the herd of Holsteins, of the family-run Raymond Alary et fils farm. It is certified organic by Quebec Vrai.
The fresh curd is stretched by hand and has a delicate fresh-milk flavour with a subtle acidity. It can be served plain or cooked. It is the perfect ally for a basil and tomato salad, pizza, bruschetta or pastas (see the scrumptious, easy to make recipe below)
This fresh mozzarella pairs well with a Pinot Blanc like the Konzelmann Pinot Blanc. As for a red look for a Gamay such as the Château des Charmes Gamay Noir or a Valpollicella like the Folonari Valpolicella Doc. The Hacker Pschorr Weisse Bier or the Side Launch Wheat Beer would be good choices.
Our favorite recipe these days is a very simple dish, easy and quick to make and Oh, so delicious!!! You can find the recipe by following this link.
Fromagerie Du Presbytère, Sainte-Élizabeth de Warwick, Québec
The herd of Holstein and Jersey cows are fed organic hay on a daily basis, but when they are in the pasture they graze on clover, timothy, meadow grass and other organic grasses. The resulting milk is of an exceptional quality and perfect for cheesemaking. In 2005, the Morin family decided to give a new lease on life to the old presbytery at Sainte-Élizabeth-de-Warwick by giving it a new vocation; it would become a fromagerie.
- Type of milk: raw cow’s milk
- Texture: Hard
- Awards and Distinction 2018 Sélection Caseus Category winner – washed, mixed or natural rind – firm or hard paste. 2018 Canadian Cheese Award named “Cheese of the Year”. Louis d’Or has won numerous awards each year beginning in 2010, including Grand Champion in the 2011 Canadian Cheese Grand Prix competition!
Le Louis D’or is inspired by know-how from the Jura region of eastern France. It has a fruity flavour with hints of hazelnut, caramel and a subtly roasted taste. It is creamy and rich with sweet overtones, that break through on the finish. The cheesemaker produced this magnificent cheese with its fine, complex flavours, which are already eloquently expressed after 9 months of ripening.
Le Louis d’Or pairs well with a Riesling. As for a red, look for a Pinot Noir. Try to pair this cheese with a roasted dark beer such as the Waterloo Dark.