Fromagerie Éco-Délices is located in Plessisville, in the Appalaches area of Central Quebec. The Dubois family had been producing milk here on their organic farm for two generations before deciding to venture into cheesemaking. Today they produce four cheeses using 16,000 liters of milk per week.
'Le Mamirolle' is a traditional French cheese, originally from the Franche-Comté region. It was first developed in 1935 at the French Ecole Nationale d'Industrie Laitière (ENIL). In 1996, the Dubois family began working with ENIL to master the art of Mamirolle production in Quebec. They remain the only dairy in Canada that has been granted permission to use the Mamirolle name.
Mamirolle is a semi-firm unpressed cheese with a washed rind and rectangular loaf shape. It’s aged for at least 3-4 weeks on wooden planks, and reaches its full maturity after 80-90 days. Its ivory paste is flexible and soft-colored, contrasting with a bright pumpkin orange rind.
Mamirolle has a pungent aroma, a soft taste of butter and cream, and a long finish.
Try pairing Mamirolle with a native Jura wine, a Burgundy or Beaujolais.