This firm, cooked, pressed farm cheese with a washed rind is made using certified organic raw milk drawn from the cheese maker’s single herd of Brown Swiss cows. Surface ripened for 8 to 14 months, the hefty 20 kg wheel of Gruyère-type cheese is similar to French-made Beaufort cheese. It offers a frank aroma and a fruity-salty taste with floral highlights. Shiny, irregular holes (eyes) dot its cream-coloured, smooth interior.
Launched in 2012, its name Clos-des-Roches is inspired by farm workers in the springtime who pass through the fields removing limestone rocks. The name is also a reference to the artisanal production that imbues the cheese with fine aromatic qualities and subtle flavours unique to the Portneuf terroir.
Clos-des-Roches is available from the cheese maker and at grocery stores and specialty cheese shops.