Fleur en Lait
Internationally renowned, Glengarry Fine Cheese Co. is located right here in Eastern Ontario on the shores of the St. Lawrence River.
The daughter of Dutch immigrants who came to Canada in 1957, cheesemaker and company president Margaret Peters-Morris grew up on the family farm. Her passion for agriculture led her to pursue schooling at McGill, but it was her father who encouraged her to try her hand at cheesemaking. Having studied microbiology as an undergrad and completed coursework in Canada and Europe, Peters-Morris was well-prepared and started off by making a Dutch-style gouda in her kitchen. Seeing a demand for cheesemaking supplies, she began sourcing materials and conducting workshops for other burgeoning artisan cheesemakers. In 2003 she wrote The Cheesemaker’s Manual and in 2008, went on to build a manufacturing facility and shop across the road from the family farm.
The fromagerie gained international notoriety in 2013 when their Aged Lankaaster Gouda took home the top prize at the Global Cheese Awards. Crowned the winner among 167 categories, it put Glengarry on the map. Today, the fromagerie produces thirty-thousand kilos of cheese annually with more than half a dozen different varieties on offer,
One such cheese is the approachable semi-soft Fleur en Lait. Similar to the Quebec classic St. Paulin, it is made from pasteurized cow's milk. Aged for two months, the washed rind develops a dusky orange hue with a gentle yet aromatic pungency. Lactic and tangy notes dominate, with a hint of sweetness and restrained salt on the finish that give Fleur en Lait an irresistible and satisfying chew.
Perfect for nibbling, we recommend grating Fleur en Lait into your next mac & cheese dish - or try melting it over a burger this summer for a local delight.