It has been a while since my last post. Life got very busy and the summer went by too quickly. Fall is upon us and my cheese drawer in the fridge has started to fill up again. While trying whiskey pairings with cheese that I will use for my tutoured tastings, I discovered Le Bleu. The high alcohol in whiskey needs a rich, full bodied cheese to round out the sharp bite but also enough flavour to stand up to the fermented fruit flavours. Le Bleu is creamy, coats the mouth and has enough barnyard aromas to tone down even the strongest of alcohols. It also makes a wonderful addition to a cheese plate for your friends with discerning taste.
Fromagerie La Moutonniére has a wonderful approach to making cheese. Their 100% Happy Sheep stamp is a testament to how well they care for their livestock. The pastures are seeded with a mixture of more than a dozen wild plants and herbs that occur naturally in the region of les Bois-Francs. They drink from natural spring water and are free to roam. Each cheese is made by hand using only farmstead milk and aged in an underground cave where they are cared for on an individual basis.
I purchased this cheese from Bean Curd and Grain on Dundas West in Toronto but any quality boutique cheese shop should carry it.