Aged for 45 to 90 days in a controlled room, this semi-soft, washed-rind cheese is made with pasteurized milk. Beneath its orangey, slightly bloomy rind, you’ll find a smooth, homogenous interior with a pronounced aroma typical of the Lanaudière region and a buttery taste. Its texture is tender, creamy and very soft when served plain. In a raclette, the cheese becomes more robust once toasted, to the great delight of enthusiasts of all ages.
The Presqu’île is available in speciality shops and in supermarkets.