Bleu d'Élizabeth
- Producer
- Fromagerie du Presbytère
- Country
- Canada
- Region
- Quebec
- Weight
- 2.6 lbs
- Website
- www.fromageriedupresbytere.com
- Milk
- Cow
- Treatment
- Thermalised
- Classification
- Firm
- Rennet
- Animal
- Rind
- Natural
- Style
- Blue
Fourth-generation dairy farmer Jean Morin has found remarkable success as a first-generation cheese producer. What’s his secret? “Happy, healthy cows,” Morin says. “It all starts with the milk, and the care we show the cheese as we make it.”
Morin’s brother, Dominic, manages the herd of mainly Holsteins and Swiss Brown cows. Sons and a daughter represent the fifth generation already at work on the organic dairy farm, La Ferme Louis d’Or, and—across the street in the village of Sainte-Élizabeth de Warwick—at La Fromagerie du Presbytère. The farmstead cheese business takes its name from the rectory (presbytère, in French), which the Morins acquired in 2005 from the Roman Catholic church next door. Cheesemaking started in 2007.
Named for the village in which it’s produced, Bleu D’Elizabeth is a blue cheese produced using thermalised milk. Wheels are punctured to allow Penicillium roqueforti to flourish, encouraging the development of blue and green veining over an aging period of 60 days.
Tasting Notes
Achieving an equilibrium in saltiness and blue cheese flavor, this semi-firm cheese exhibits fruity, slightly peppery notes.
Pairings
Pair it with a sparkling wine or with a sweet dessert wine.
