Le Migneron de Charlevoix
Created by Maurice Dufour in 1995 at his Maison d’Affinage, Le Migneron de Charlevoix carries the distinction of being one of five cheeses that kickstarted the Quebec artisanal cheese industry in the mid-nineties.
Passionate about agronomy, Dufour learned the craft of cheesemaking in France. It was here that he discovered the fruitière model of cheesemaking and brought it home to Canada. Regular farmstead cheese production has milk production, cheesemaking and refinement completed in the same facility. With the fruitière model, a co-op of milk producers brings its milk to a cheesemaker, who then sends the fresh cheese to be ripened off-site by an affineur. Seeing the benefits of this arrangement, he partnered with nearby Laiterie Charelevoix, who produce the wheels he and his team then age in their special maturing cellars. Le Migneron was his first cheese, and its endures as a Quebec artisanal classic to this day.
A semi-firm, washed-rind made with regionally sourced Holstein milk, the subtle orange rind of Le Migneron contrasts delicately against its ivory interior. With a supple texture that offers a creamy mouthfeel and lactic flavours of fresh cream and yogurt, this is an excellent cooking cheese and semi-firm option on your cheeseboard.