Tomme de Grosse-Ile

Producer:

Fromagerie de L’ Île-aux-Grues

Style:

Semi-soft, brushed rind cheese

Milk type:

Thermalized cow (Brown Swiss cows)

Region:

Île-aux-Grues, Quebec

Photo credit: Fromagerie de L’ Île-aux-Grues

Context:

Île-aux-Grues is an archipelago in the middle of the St. Lawrence River.  In 1832, the island was set up as an immigration depot to process and hold European immigrants while they were screened for cholera. Between 1845 and 1849, the majority of new immigrants were refugees of the Irish Potato Famine. Fromagerie de L'Île-aux-Grues was launched in 1976 as a small co-operative drawing milk from the island's resident dairy producers. The growing cheese industry on Île-aux-Grues arose out of necessity. The island’s farmers originally relied on potato exports, but low profits prompted them to transition to dairy. Tomme de Grosse- Île is an award-winning cheese made from the milk of Brown Swiss cows that are fed a partial diet of marsh hay. The green and orange label on Tomme de Grosse-îles pays homage to the many Irish who settled on the island during the mid-1800s.

Appearance of rind:

A brushed rind of varying shades of brown with a few white flecks. The surface is somewhat rough. The colour and texture give this rind the appearance of a semi-smoothtree bark.  

Appearance of paste:

The paste is a rich gold colour with sporadic, small, irregular-shaped eyes.

Nose:

Medium intensity. Earthy and pungent with notes of hay, boiled cabbage, onion, leather, and barnyard.

Primary tastes:

Savoury, barny.

Flavour:

Complex rustic flavours. Buttery notes, vegetal (onion and cabbage), barny, and a touch salty.

Texture:

A buttery, melt-in-your-mouth texture. The firmer texture of the rind provides contrast on the palate.

Pairing opportunities:

A rustic cheese, Tomme de Grosse-îles will stand out with some equally rustic pairings – some fresh multi-grain bread and a pint of beer. Can also be paired with sauvignon or shiraz.

Other comments:

This cheese was a category winner in the 2011 Selection Caseus. The piece I sampled was tasty, but had a distict bitter finish. My guess is that
it was either past its prime or had been stored improperly. That said, it`s a cheese that`s definitely worth a second try.