Alfred Le Fermier

Photo by canadiancheese

Meet my new best friend, Alfred. He’s sure to be the star of the show at your next party. At first, he may come off as tad stinky, reminiscent of a wood barn, but his sweet, chewy paste will win you over instantly. The flavour of fresh roasted hazelnut persists to the last bite and even has the tannin tickle you would get from the skin.

I picked up Alfred at the Great Canadian Cheese Festival last weekend from the strapping lads at Fromagerie La Station. They strive to produce alpine cheese inspired from the great Comté and Tommes of France. It is named after Alfred Boduc, the founder of Boduc farm and the first ancestor to settle in the Compton region of Quebec. A single herd of Holstein cows which are raised on their certified Organic pastures, create the milk for this farmstead cheese. It is then matured on wooden boards for eight months.

I enjoyed it with Barley Days Brewery County IPA which I purchased on my way to Bloomfield. Alfred’s not shy and helped bring out the sweet, fun side of this hoppy beer.


Lighthouse Tomme

Today in my New World cheese studies, Stephanie Diamant, cheesemaker extraordinaire, brought in some delicious Lighthouse Tomme from Fifth Town. I don’t think this piece ever saw the inside of a fridge or plastic wrap. It was bursting with lemony, toasty aromas. I compared it to a New York style cheese cake with a baked top. It was amazing! The rind was also complex and boasted nutty, earthy and toasty flavours. I felt like I was eating dessert. I would pair this with a fruit preserve and serve it after dinner for a lovely, light, end of meal.

If you get the chance to visit the Fifth Town facilities in Prince Edward County, they have a sustainable eco-operation that is also certified by LEED (Leadership in Energy and Environmental Design). It also has a small retail shop so you can access freshly made cheese and they lead tasting tours by appointment.