Almonte Cheese Club – March Selection

3053These are the cheeses featured for March. Cheese club members will get:

From la fromagerie FRITZ KAISER in Noyan, Québec

Soeur Angèle

  • Type of milk: pasteurized cow’s milk, goat’s milk and fresh cream
  • Texture: Soft
  • Awards and distinctions at the 2014 Canadian Cheese Awards, 1st prize in the bloom rind cheese category at the 2013 Sélection CASEUS contest and 2nd place among soft, farmstead cheeses at the 2011 American Cheese Society competition.

This double cream cheese has a fresh mushroom aroma, combined with the taste of goat’s milk and cream. Sœur Angèle , under its white and fluffy rind has a melt-in-your mouth to runny texture, with a very soft core. The mushroom aroma of the rind complements the creamy and buttery taste.

From la fromagerie LES FROMAGIERS DE LA TABLE RONDE in Ste-Sophie, Québec

Le Fou du Roy

  • Type of milk: Organic Pasteurized cow’s milk
  • Texture: Semi-soft
  • Awards and distinctions: finalist in the 2006 Canadian Cheese Grand Prix, in the farm cheese category. Does not contain rennet

During the ripening process, its pinkish-orange rind is smeared with grayish-white penicillium. Le Fou Du Roi offers a creamy flavour with buttery, grassy and nutty aroma. The interior has a supple, melt-in-your-mouth texture with aromas of butter, peanuts, hay and a touch of farm goodness.

From la fromagerie LE FROMAGE AU VILLAGE in Lorrainville, Québec

Le Cru du Clocher reserve 2 years

  • Type of milk: raw cow’s milk
  • Texture: firm

 This 2 year Cru du Clocher still has its creamy texture, but it also has more pronounced flavours. This cheese has developed a bite and it is well balanced with the milky, smooth cheddar flavour. Le Cru du Clocher has a marvellous taste that is reminiscent of Cheddars made fifty years ago, when there was a cheese maker in every village.


Almonte Cheese Club – February Selection

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.