Aged for at least 120 days, this semi-soft, washed-rind cheese is made from Lanaudière Holsteins’ thermized milk. Its straw-coloured rind covered in fine white fuzz hides a supple creamy beige interior that is dotted with little holes. With a fruity, nutty aroma, Le Joliette melts perfectly when you use it in recipes or in a raclette.
As shown on the label, Le Joliette is named in honour of Barthélemy Joliette, an important Lanaudière builder. “Joliette is recognized as an entrepreneur and an audacious visionary who built the foundations of the city of Joliette. And this cheese is also as decisive!” proudly announced Fromagerie Du champ à la Meule.
Le Joliette is available from the cheese maker and in specialty cheese shops.