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Le Frère Chasseur
Le Frère Chasseur
Le Frère Chasseur
Le Frère Chasseur
Le Frère Chasseur

Le Frère Chasseur

Fromagerie Au Gré des Champs

Montérégie


Firm

M.F. : 35 % Moisture : 33 %

Launched in 2013, Le Frère Chasseur is made according to a new recipe inspired by the Swiss Tête de Moine. It is a firm, organic farm cheese with a washed rind, made with raw milk drawn from the cheese maker’s brown Swiss cows and aged for six months in a cold cellar. It features very present animal and cellar aromas and a taste of candied fruit with toasted, caramel overtones. The rind has a burnt orange colour. The cheese is quite smooth and features a yellow corn colour.

Le Frère Chasseur can be shaved into rosettes or petals using a girolle. Although the tool is not necessary, the rosettes bring out the flavours in the cheese and give it an appealing texture and form. If cutting the cheese using a knife, very thin slices are recommended. It goes particularly well with a cider from Québec.

Its name, Le Frère Chasseur, is borrowed from the secret society created by the Patriots who were exiled to the United States. Many of them were from Iberville and Saint-Jean-sur-Richelieu, where the cheese maker is located. The group was at the heart of the second rebellion in 1838, which sought to overthrow the British colonial government and establish a republic in Lower Canada.

Le Frère Chasseur is currently available mostly from the cheese maker, but will soon appear in specialty cheese shops. 

Awards and distinctions

Winner of the CASEUS Bronze and winner in the category of firm cheeses with a washed, natural or mixed rind at the 2014 Sélection CASEUS. Winner in the category of best washed rind cheese at the 2014 Canadian Cheese Awards.


Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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