“Bloomy Rind” cheeses are surface ripened. This means that the surrounding fluffy white mold encourages the proper ripening of the interior paste of the cheese. During the cheese making process, the outside of the cheese is coated with Penicillium candidum, which is a specific mold culture that forms into a “bloomy” edible crust. As the flavor-producing candidum mold begins to break down, a creaminess spreads throughout the interior of the cheese, giving it an optimal flavor and smooth texture.
Angelus : Le Fromage au Village (Lorrainville, Abitibi-Témiscamingue, QC)
In 1990, Christian Barrette and Hélène Lessard acquired the “Barrette Farm” that belonged to the family for four generations. After evaluating a few different ideas as to what to do with it, they decided to transform the farm into an artisan cheese dairy. The company began operations on September 26, 1996. Famous for their raw milk cheddar Cru du Clocher, they began to make Angelus which is a delicious, bloomy rind cheese. Its paste has a fondant texture with the taste of fresh cream and a hint of mushrooms. A mild cheese that will always have its place on the table at any hour of the day. Pasteurized cow milk, bloomy rind, soft paste. Aged 2 weeks.
Cendré des Prés : Fromagerie du Domaine Féodal (Lanaudière, QC)
This is a mild but yummy (especially when brought to room temperature after an hour or so) bloomy rind cheese made with pasteurized milk and edible maple wood ash in the centre. It has a buttery smoothness with subtle yet fresh floral and mushroom overtones. The milk comes from a neighbour’s herd of Ayshire cows. If you like a mild brie with a little hint of an edge, this is for you. Made with pasteurized cow’s milk. Aged 21 days.
Clandestin : Fromagerie Le Detour (Notre-Dame-du-Lac, QC)
This soft yummy cheese is made by Mario Quiron nestled away in the sleepy area surrounding Lac Temiscouata in Eastern Quebec. It is a ground-breaking cheese from a pioneering cheese maker that has won many awards, including a first prize at the American Cheese Society Conference in 2007. Named for the clandestine alcohol trade that flourished during Prohibition, it is said that Clandestin’s aging caves once houses countless bottle liquor, bound for our thirsty neighbours in the United States. It has a pale straw coloured paste, and some restrained barnyard notes to match. It is a pleasure to eat; once you inhale the earthy aromas and the rind softly breaks in your fingers, you are rewarded with soft, yielding paste that is both tangy and smooth. The single herd sheep milk plays elegantly off of the solid base of quality Quebecois cow milk. Pasteurized sheep and goat milk. Washed and bloomy rind. Aged 60 days.
La Liberté : Fromagerie du Presbytere (Sainte-Élizabeth de Warwick, QC)
Laliberté is a triple cream cheese, made with whole organic milk. Its wonderful bloomy rind surrounds a melting paste with an exquisite creamy mushroom flavour. Its name comes from the name of the sculptor, Alfred Laliberté, born in Ste-Elizabeth de Warwick. The packaging of this cheese features some of his artwork. Organic pasteurized cow milk. Bloomy rind, soft paste. Aged 30 days.
Marquis de Témiscouata : Fromagerie Le Détour (Notre-Dame-du-Lac, QC)
This soft cheese with a bloomy rind is made entirely with milk from Jersey cows raised in the Témiscouata area. It has a white and fluffy rind, with small orangey brown streaks, and a mild aroma of mushrooms and butter. Its interior is yellow, smooth and supple and gets creamier and runnier toward the centre. When young, the interior has a mild cream flavour that becomes buttery with age, and the rind tastes of wild mushrooms. The cheese is named in part after the Marquis family dairy of Jersey cows, located near the artisanal cheese maker. The word “marquis” is also short for “Mario Quirion,” Fromagerie Le Détour’s master cheese maker. Whole pasteurized cow. Bloomy rind. Aged 30 days.
Pied-de-Vent : Fromagerie du Pied-De-Vent (Gaspésie-Îles-de-la-Madeleine QC)
In the Magdalen islands, the expression “pied-de-vent” refers to the sun’s rays piercing through the clouds. Pied-de-Vent is a semi-soft, surface-ripened cheese made from the whole milk of a single dairy herd fed from the coastal grasslands of the Magdalen Islands. The hay produced by the diversity of fodder of the Magdalen Islands, fed to the cows, provides the unique character of the Pied-de-Vent. Thermalized cow milk, mixed rind, semi soft paste. Aged 60 days.
Pizy : Fromagerie la Suisse Normande (Lanaudière, QC)
This soft farm cheese has a smooth, melt-in-your-mouth creamy white paste that becomes increasingly runny over time. Flavours are mild, milky with notes of salted butter, mushroom and a hint of bitterness, resulting from prolonged ripening. Pasteurized whole cow milk, bloomy rind, soft paste. Aged 30 days.
Riopelle : Fromagerie de l’île-aux-Grues (Chaudière-Appalaches, QC)
A soft triple-cream cheese with a bloomy rind. It melts in your mouth and has a wonderful taste of hazelnut, mushroom and a hint of butter. The Riopelle de l’île is named after the famous painter Jean-Paul Riopelle, who kindly lent his name and one of his masterpieces to promote this new cheese. Mr. Riopelle passed away a few months after launching this great cheese. For each wheel of cheese sold, one dollar goes to the île-aux-grues youth foundation. Thermalized cow milk. Bloomy rind, soft, triple cream paste. Aged 60 Days.