This soft cheese with a bloomy rind is made entirely with pasteurized milk from Jersey cows raised in the Témiscouata area. It has a white and fluffy rind, with small orangey brown streaks, and a mild aroma of mushrooms and butter. Its interior is yellow, smooth and supple and gets creamier and runnier toward the centre. With age, the cheese is very rich and creamy—the results of Jersey cow milk’s high fat content. When young, the interior has a mild cream flavour that becomes buttery with age, and the rind tastes of wild mushrooms.
The cheese is named in part after the Marquis family dairy of Jersey cows, located near the artisanal cheese maker. The word “marquis” is also short for “Mario Quirion,” Fromagerie Le Détour’s master cheese maker. In addition to highlighting the richness of Jersey cow milk, the Marquis de Témiscouata also showcases the craftsmanship of the area’s artisans.
The Marquis de Témiscouata is available from the cheese maker and at specialty cheese shops.
Awards and distinctions
The Marquis de Témiscouata was named champion of its category at the 2009 Canadian Cheese Grand Prix.