This semi-soft, blue-veined farm cheese is made with thermized milk drawn from the Holstein and Jersey cows on the family farm. Its natural rind, speckled with ochre spots, shows off lovely bluish, sometimes greenish veins due to the presence of Penicillium roqueforti. It has a balanced salty taste with just a hint of hazelnut. Its mix of regional tastes and its unique character will grab your attention and the refined pleasures it delivers your taste buds will win you over.
Le Bleu d’Élizabeth is named in honour of the town where it is made: Sainte-Élizabeth-de-Warwick.
It is available from the Fromagerie du Presbytère, at specialty cheese shops and grocery stores, and in some supermarkets.
Awards and distinctions
2016 and 2013 Blue-veined Cheese class winner, as well as 2013 winner of the Caseus Or and Caseus Émérite prizes at the Sélection Caseus competition.
Winner in 2015 in the Blue Cheese category and winner in two categories in 2013 at the Canadian Cheese Grand Prix.