Aged for at least 60 days, this semi-soft, washed-rind cheese is made from Lanaudière Holsteins’ thermized milk. Its coppery orange rind covered in fine white fuzz hides a supple creamy beige interior. It features an aroma of cream, butter and herbs. Its texture is creamy and smooth, and its strong taste reveals slightly tangy milky, fruity flavours, with a rustic note that melts in the mouth.
This cheese is offered in classic or reserve versions. It acquires its “de réserve” status from an additional 40 days of aging, for a total of 100 days. This process makes the cheese more intense but not too aggressive, giving it a character that is markedly different from the original cheese.
Its name is a tribute to the generations of Guilbault who once ran the family farm: Victor, grandfather of Fromagerie Du champ à la Meule founder Martin Guilbault, and Berthold, his uncle. The whole-wheel label depicts a reproduction of a 1930s photo on which we see Victor and Berthold milking cows. Back then, the cheese maker would make cheese from their own herd’s raw milk. Today, the cheeses are made with milk from a neighbour’s herd.
The Victor et Berthold is available from the cheese maker and at specialty cheese shops.
Awards and distinctions
2016 Word Cheese Awards silver medal winner, Any Other Semi-Soft Cow's Milk Cheese class (not in any other class).