This soft, bloomy rind cheese is surface-ripened for 4 weeks and made with a masterful blend of pasteurized cow’s milk, goat’s milk and fresh cream. This double-cream cheese features an aroma of fresh mushrooms and a milky, creamy taste that is slightly caprine. Under its white and fluffy rind is a cheese that has a melt-in-your mouth to runny texture, with a very soft core.
The cheese was launched in 2008 and named in honour of Sister Angèle, a famous Québec nun known for her love of cooking and for her cooking classes. For every kilo of Le Soeur Angèle cheese sold, part of the profits are donated to the Fondation Sœur Angèle, which was founded and headed by Sister Angèle.
Le Soeur Angèle is available from the cheese maker, at specialty grocery stores and in most supermarkets.
Awards and distinctions
World Cheese Awards 2016, 2011 and 2010 bronze medal winner as well as 2015 Silver medal winner, Blended Milk Cheese class.
2015 British Empire Cheese Show 1st prize winner, Soft Rind Cheese class.
2016 and 2014 Canadian Cheese Awards finalist, in the Best Blended Milk Cheese class.