This soft, bloomy-rind cheese is made with thermized milk drawn exclusively from the Jersey cow herd on Pierre Janecek’s farm in Dunham, a few kilometres from the cheese maker. Under its white and rustic rind, this half-Camembert, half-Brie cheese features a cream-coloured interior with a taste of salty butter and sweet aroma of fresh mushrooms. The interior is dotted with small irregular openings and has a supple, elastic and creamy texture, sometimes with a chalky centre.
The cheese maker names its cheeses after winds. That is how, in 2006, the light and gentle “breeze” naturally came to give its name to the sweet-smelling La Brise du Vigneron cheese.
La Brise des Vignerons is available from the cheese maker and in specialty cheese shops.