This soft Camembert with a bloomy rind is made from pasteurized milk from the Vallée du Gouffre in Baie-Saint-Paul. It is made using the curd solubilization method, which makes for a top-quality product. Encased in the white, fluffy rind is a rich, velvety interior tasting of fruit and hazelnuts with mild aromas of butter and mushroom and no aftertaste. The texture improves with age, and the taste does not become bitter over time.
Launched in 2000, the name of Le Fleurmier de Charlevoix is a play on words alluding to its bloomy rind (fleur) and farm cheese (fermier).
Le Fleurmier de Charlevoix is available from the cheese maker and in specialty cheese shops and grocery stores.