This semi-soft cheese with a washed rind is surface-ripened for 8 months and made with a masterful blend of pasteurized cow’s and sheep’s milk. Its brownish rind features white spots. Its floral aromas suggest the sweet perfume of a summer night in the Charlevoix region, and it has a soft, melt-in-your-mouth texture and a fruit and herb taste. This cheese is excellent as a desert accompanied by quince paste or mango chutney.

La Tomme d’Elles is named in honour of women in general, but especially in honour of Mr. Dufour’s mother and mother-in-law, Béatrice and Madeleine, who passed away while a project to raise sheep was being hatched.

La Tomme d’Elles is available from the cheese maker, at specialty cheese shops and in some supermarkets.