Pied-de-Vent

Producer:

Fromagerie du Pied-de-Vent

Style:

Soft, washed rind.

Milk type:

Raw cow's milk (Vache Canadienne).

Region:

Îles de la Madeleine, Quebec
Picture
Photo from: dairygoodness.ca

Context:

This cheese is made with the milk of the historic Vache Canadienne cow. The owner of Fromagerie du Pied-de-Vent, JérémieArseneau, brought 40 Vache Canadienne cows to Havre-aux-Maison (one of the dozen or so islands that make up Îles de la Madeleine) in the Spring of 1998. By October of the same year, the first wheels of Pied-de-Vent were ready. In crafting Pied-de-Vent, cheesemaker Vincent Lalande was inspired by Reblochon, a French wash rind cheese from the Haute-Savoie Region of the French Alps. Fromagerie du Pied-de-Vent now has 70 Vache Canadiennes – which means the fromagerie can now make up to 500 one-kilo wheels per week during the peak summer season.

Appearance of rind:

A golden-orange coloured washed rind. The rind has a dry, almost crusty look to it.

Appearance of paste:

The paste is pale yellow (the colour of sun-dried hay) with lots of smallish, irregular “eyes”. The paste has a gooey appearance with somewhat of a “plastic” sheen.

Nose:

Medium intensity. Notes of barn stall, vegetal (boiled cabbage, Brussels sprouts), cooked butter, and unwashed field mushrooms.

Primary taste:

Savoury, umami, slightly salty.

Flavour:

Lots of barn stall with notes of boiled cabbage/Brussels sprouts, soy sauce, and hints of mineral. The rind adds a slightly bitter edge that draws out the finish. 

Texture:

The paste is soft, almost gooey…but with a slightly synthetic feel (i.e, the texture of room temperature Cheez Whiz).  

Pairing opportunities:

Pair with an ale, an off-dry white wine (such as a Pinot Gris or Gewurztraminer), or a gin and tonic. Serve with a white baguette, dried or fresh pear (or pear chutney), and nuts (cashews). 

Other comments:

Fromagerie du Pied-de-Vent received their federal licence in late 2011, which means the cheese is now available outside of Quebec.