Aged for 60 days, this semi-soft, washed-rind cheese is made from Lanaudière Holsteins’ thermized milk. Its slightly moist orangey pink rind hides a straw-yellow interior that’s quite supple without being runny. It features fruity, milky aromas of cream and butter. On the palate, this cheese has a creamy, melting texture and its strong taste reveals hints of hazelnut, milk, fresh cream and fruits.
Laracam is the nickname of Camille, one of cheese maker Martin Guilbault’s three children. Laracam was invented in 1999. Back in the old days, the cheese maker would make cheese from their own herd’s raw milk. Today, the cheeses are made with milk from a neighbour’s herd.
The Laracam is available from the cheese maker and in specialty cheese shops.