Tête à Papineau

papineau-louis-joseph-809“Ça prend pas la tête à Papineau”.  I hope I never encounter anyone who uses this expression with me. Apparently, you don’t understand what is happening.  I’m pretty sure this cheese knows and may even make you smarter…

Fromagerie Montebello ripens this cheese from 35 days to 2 months before it is released. My friend who came by for dinner happen to catch it after a couple of hours out on the counter and was amazed at how mild and creamy it was. She actually threatened to replace her Brie with it!  It has the same buttery flavours, without the harsh aromas of a ripened rind.

The two gentlemen who started Montebello, Alain Boyer and Guy Boucher, began as co-workers and eventually forged a new relationship as partners. Alain, as a Plaisance trained cheese maker, and Guy as a trained accountant who takes care of the financial aspects.

It has been said that “people used to drink Papineau’s words”. He was motivational and inspiring. I would like to drink a pint of dark ale to commemorate this tête.

Photo by canadiancheese

Photo by canadiancheese


Nosey Goat Camelot

Nosey Goat

Photo by canadiancheese

The Niagara Escarpment holds geological treasures, a warm climate and plenty of available, fresh water. It’s perfect for wine making so why not cheese? Upper Canada Cheese Company has managed to find a niche in the small town of Jordan,Ontario. Founded and built by contractor, Wayne Philbrick, a local who was inspired by the traditions of Trappist cheese making while in Quebec. Upper Canada is always bustling and full of unique and interesting gourmet accompaniments to pair with the range of Guernsey Cow cheese they are known for.

Nosey Goat Camelot is the first semi-firm, washed rind Goat cheese they have attempted. It’s pleasant aroma and salty rind compliment the sweet, lactic paste. I would not hesitate to recommend this to a virgin of the world of goat cheese. It’s mild and has a lovely, creamy mouth feel…just be aware of the hefty price tag (over $100/kg)!