This firm, semi-cooked organic farm cheese has a washed rind and is made with raw milk from the cheese maker’s herd of Brown Swiss cows. After a three-month ripening period, the rind is washed with maple syrup and boreal forest spices, which gives it a golden-brown colour and a subtle flavour of hazelnuts with woody and spicy notes. There’s nothing like it!
Drawing inspiration from sugaring season and spring, cheese makers Suzanne Dufresne and Daniel Gosselin created Le Mishtan, whose name means “maple” in the Algonquin language. “We’ve always cared about showcasing local products,” says Suzanne Dufresne. “Working with maple syrup and boreal forest spices to create this homage to Quebec’s maple syrup producers came naturally to us.”
Le Mishtan is available year-round from the Fromagerie Au Gré des Champs. Starting in 2016, it will be available at some cheese outlets in Quebec during sugaring season.