Brie Paysan
- Producer
- Fromagerie du Presbytère
- Country
- Canada
- Region
- Quebec
- Weight
- 1.3 lbs
- Website
- www.fromageriedupresbytere.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Animal
- Rind
- Mold Ripened
- Style
- Soft-Ripened (Brie-like)
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.
Produced using whole milk in order to maximize creaminess, this French brie-inspired cheese is aged for one month.
Tasting Notes
Unctuous and fondant, Brie Paysan exhibits generous aromas of hot cream with vegetal undertones.
Pairings
Pair it with a white Viognier from the Rhône region of France.
