This semi-soft cheese with a washed rind is surface-ripened for 50 days and made with whole milk drawn from cows in the Baie-Saint-Paul valley. It has an ivory-white colour and a texture that is smooth and homogeneous. It has light aromas with hints of cream and yogurt, and a taste that suggests butter and hazelnut. This cheese is often used in a sauce, stuffing or gratin. It also pairs well with mead.
It was named Le Migneron de Charlevoix in honour of the Dufour forefather’s first wife in New France, Anne Migneron.
Le Migneron de Charlevoix is available from the cheese maker, at specialty cheese shops and from some supermarkets.
Awards and distinctions
2015 Sélection CASEUS finalist in the Semi-soft Cheese with Washed, Mixed or Natural Rind category. 2002 Canadian Cheese Grand Prix Grand champion and winner in the Washed Rind Cheese category.