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.
Awards and distinctions
Winner of the best cheese in the blended milk (milk from different species) category at the 2011 Sélection CASEUS and the 2011 American Cheese Society competition.