Migneron de Charlevoix

Producer:

Maison d'affinage Maurice Dufour

Style:

Semi-firm, washed rind

Milk type:

Pasteurized cow (Holstein)

Region:

Baie-Saint-Paul, Charlevoix Region, Quebec

Photo by: Simon Pierre Barrette

Context:

This cheese, created by Maurice Dufour in 1995, is credited with being one of the five cheeses that “kick started” the Quebec artisanal movement in the mid 1990s. The cheese is named after Anne Migneron, the first wife of Robert Dufour who emigrated to Quebec from France around the mid-1600s. Dufour learned cheesemaking in France – and started off making Munster, another washed rind cheese. Dufour has commissioned Laiterie Charlevoix
to make Migneron de Charlevoix; he then handles the affinage at Maisond'affinage Maurice Dufourinc.

Appearance of rind:

Peach-coloured wash rind, with flecks of white mould. 

Appearance of paste:

Even-coloured, pale yellow paste. Smooth looking with sporadic
medium-sized “eyes”.

Nose:

Light to moderate intensity. Butter, yogurt, hay, hints of garlic and cooked spinach.  

Primary taste:

Salt, umami.

Flavour:

Complex cheese. Buttery, slightly salty, touch of barn stall,
hints of garlic, slight tang, and a long finish.

Texture:

Supple softness that melts in your mouth. Very slight grit from the rind.

Pairing opportunities:

Serve alongside fresh local fruits (ripe or dried pears, peaches, apples), nuts, and preserves – and then wash it down with a robust beer.

Other comments:

A delicious, layered cheese that congers up happy images of farm living. Grand Champion and category winner (wash rind) at the 2002 Cheese Grand Prix.