This semi-soft, uncooked pressed cheese is surface-ripened for 3 to 4 months and has a brushed rind. The cheese is made with thermized milk drawn from a single herd of brown Swiss cows on the island. The rind varies in colour from pale yellow to brown, while its interior is ivory in colour, has a smooth texture and is dotted with small holes. It features a forest aroma that is slightly fruity and has a fresh finish. Its slightly tart, melt-in-your-mouth taste becomes stronger with age.
The cheese maker recommends this cheese for a raclette with cured meats, or mixed with le riopelle de l’Isle for a cheese fondue.
The cheese was first made in 2004. Its name and the landscape shown on the label is a nod to La Grosse-Île, part of the Île-aux-Gruesarchipelago and which, from 1832 to 1937, served as quarantine site for new immigrants. Many of them were from Ireland. As a tribute to them, the green on the label represents the Irish Catholic, the orange represents the English Protestants, and the white represents hope for peace between the two communities.
Tomme de Grosse-Île is available from the cheese maker, at specialty grocery stores and cheese shops as well as from some supermarkets.
Awards and distinctions
World Cheese Awards
2016 gold medal winner in the Semi-hard Cheese Produced on Farm or Dairy class (with a total output not exceeding a weekly average of 2t).
2016 silver medal winner in Any Other Semi-soft Cow's Milk Cheese class (Not in Any Other class).
2015 gold medal winner in the Semi-soft Cheese Produced on Farm or Dairy class.
2011 Prix du public award winner, in the Semi-soft Cheese class.