This semi-soft cheese with a washed and rubbed rind is surface-ripened for more than 6 weeks and made with a mix of equal parts pasteurized cow’s and goat’s milk. Under the slightly moist orangey-brown rind of the 2 kg round is a cheese that has a creamy white colour and a smooth and supple texture. It has a slightly woody aroma and a taste that has hints of roasted almond and a caprine finish.
The name La Tomme de Monsieur Séguin was inspired by the tale La chèvre de Monsieur Séguin (Mr. Séguin’s goat), because the cheese is made in part with goat’s milk and because the cheese maker wanted to give it a familiar name.
La Tomme de Monsieur Séguin is available from the cheese maker, at specialty grocery stores and from some supermarkets.