This semi-soft, blue-veined cheese is made with pasteurized whole milk using artisanal methods and is ripened for at least 60 days. This blue cheese has a mild taste with aromas of mushroom and cream and is ideal for those who want an initiation to this type of product. It has a creamy texture, is lightly blue-veined and features a subtle flavour and a pleasant bite. It is excellent in a sauce to top your favourite pasta or trout fillets.
The Maison d’affinage Maurice Dufour’s land is an enchanting place that has inspired numerous artists. Some art has even been dedicated to depicting a few of the Migneron family cheeses. That was the case with Guy Paquet’s piece entitled Un ciel de Charlevoix, which he painted in 2000 and is linked to the Le Ciel de Charlevoix cheese.
Le Ciel de Charlevoix is available from the cheese maker, at specialty cheese shops, as well as in some supermarkets.
Awards and distinctions
Finalist in 2014 and champion in 2009 in the best blue cheese category at the Canadian Cheese Awards.