This semi-soft, uncooked, pressed cheese is surface-ripened for over 6 weeks and made with partly-skimmed pasteurized milk. Its rind is washed and rubbed with St-Ambroise, a Quebec beer. That perfect combination accentuates the cheese’s fruity and milky aromas. Under the coppery beige rind is a cheese that has a light yellow colour and a soft, somewhat supple texture. The cheese’s intensity varies from mild to strong, depending on its age. Its fruity taste also features hints of nuts and beer.
Le Clos St-Ambroise is available from the cheese maker and in most supermarkets.
Awards and distinctions
2016 British Empire Cheese Show 2nd prize winner, Smear Ripened Cheese class.