Laliberté
- Producer
- Fromagerie du Presbytère
- Country
- Canada
- Region
- Quebec
- Weight
- 1.1 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 began in 2007.
Produced using whole milk in order to maximize creaminess, this bloomy rind triple crème cheese is named after a sculptor named Alfred Laliberté, who was born in Ste-Elizabeth de Warwick. Discs are aged for three to four weeks.
Tasting Notes
A fuzzy white rind encases a fondant and creamy paste, which exhibits aromas of crème fraîche and mushrooms.
Pairings
Pair Laliberté with an Australian Shiraz.
