Photo by canadiancheese

Clandestin is a blend of cow and sheep milk made in Quebec at Notre-Dame-du-Lac.
The aroma is reminiscent of wet, mineral dirt on a farm.
Vegetal broccoli and raw walnuts flavours are predominant in the creamy, soft paste. I would pair this with good quality unsalted, almonds.
This cheese won third prize for “open category made ewe’s milk” at the American Cheese Society in 2011.