This soft farm cheese with a bloomy rind is made with pasteurized milk that is drawn from the herd of Holstein and Jersey cows on the family farm. It is made according to artisanal methods used for certain goat cheeses, such as lactic curd.
The cheese holds its shape and has a mild and smooth texture with a slightly chalky mouth feel with cream, fresh butter and mushroom flavours. It is a natural accompaniment to sparkling white wines, ciders or sparkling ice wine.
This cheese maker’s first cheese was launched in 2006. Its name, Le Champayeur, is inspired from the old French verb “champayer” dating to the 1800s, which means to let cattle graze in the pastures. The cheese’s name was borrowed from the Gîte du Champayeur B & B located in Warwick, which is operated by the veterinary from the Louis d’Or farm.
Le Champayeur is available at the Fromagerie du Presbytère, specialty cheese shops and grocery stores, and in some supermarkets.