This soft, washed-rind cheese is made with pasteurized whole milk from Jersey cows and sheep from the Témiscouata region. Its sticky, supple orange rind is decorated with a pattern that highlights its purely handmade origin. It is sometimes specked with white moss. When the cheese is young, its interior has a chalky part in the centre and a smoother outer part, with a creamy, rich texture. As the cheese ages, the chalky part disappears and the interior becomes smooth and runny. The aged interior’s smoothness gives it a palate-pleasing roundness. Its strong but not aggressive flavour makes it an excellent second-service cheese. One can detect sheep milk aromas from it. It achieves peak taste 55 days after production—when it is runny!
Its name, Le Clandestin, recalls the era when smuggling of alcoholic beverages was prevalent in the Notre-Dame-du-Lac area (Bas-Saint-Laurent region), where the Fromagerie Le Détour is located.
Le Clandestin is available from the cheese maker and in specialty cheese shops.
Awards and distinctions
2nd prize winner in 2016 and 2008, as well as 1st prize in 2007 at the American Cheese Society competition in the Soft-Ripened Washed Rind class.
Finalist in 2014 at the Canadian Cheese Awards, Best Blended-Milk Cheese class.