This fresh farm cheese is made with pasteurized whole milk from the family’s herd of Brown Swiss cows. It is white, unripened and best enjoyed young to fully appreciate its freshness. Its smooth texture is somewhere between sour cream and yogurt, and it features a lactic flavour with a slightly tangy aftertaste.
It goes equally well with sweet foods such as in-season fresh fruit, maple syrup, crepes or tartlets and salty ones like fajitas, potatoes or this apple and beet millefeuille.
Its name pays tribute to the many nuns in the Médard family.
Le Couventine is available at the Fromagerie Médard and in most grocery stores and specialty cheese shops in the Saguenay–Lac-Saint-Jean region.