This firm, organic farm cheese is made with raw cow’s milk and surface ripened for more than five months. Under its caramel-coloured rind, its flavour is reminiscent of Parmesan and Emmental cheeses, with a slightly citrusy aftertaste. It retains its elastic texture in a raclette and browns easily for the perfect au gratin dish. It is delectable on its own as part of a cheese tasting.
This cheese, which improves with age, is named in honour of Léo, father of cheese-maker Marie-Claude Harvey, who tells us that her father, now in his 80s, is aging well, too. It is Léo whose signature is on the label. The cheese maker is located on Chemin du Roy, which is the inspiration for the image of the courier on the Chemin du Roy on the ROY Léo cheese label.
This cheese is available from the cheese maker at all times, but it can also be found in stores and specialty cheese shops, especially during the holiday season.
Awards and distinctions
Finalist in the 2009 Canadian Cheese Grand Prix in the “Farmhouse Cheese” category.