This firm, uncooked, pressed washed-rind cheese is made from pasteurized milk. Being aged for 45 days and having its rind washed give it an orangey colour, leaving it dry yet supple. Its ivory-coloured interior is soft and dotted with little holes. It has a fresh, lactic aroma and taste featuring slight touches of butter and cream. It’s a relatively mild cheese, but it has character.
The Fredondaine, with its original name and folksy image, has been on the market since 2003. The method for making this cheese is similar to that of the Port Salut in France and the Oka in the Laurentides region.
The Fredondaine is available from the cheese maker, at specialty cheese shops and in some supermarkets.