Tomme de Kamouraska

Producer:

Fromagerie Le Mouton Blanc

Style:

Semi-firm, washed rind

Region:

Bas-Saint-Laurent, Quebec

Milk type:

Raw sheep`s milk.

Context:

Fromagerie Le Mouton Blanc was launched by Rachel White and Pascal-André Bisson. Rachel left her job as a physical therapist to become a shepherdess and dairy sheep breeder after the couple bought a farm in 1996. She studied animal production at the Institute of Food Technology La Pocatiere (ITA) and then did an internship in France’s Basque country. When the couple had trouble finding a market for their sheep milk, they decided to use it to make
cheese. Pascal-André travelled to France to learn cheesemaking in 2002 and by 2004 the couple were producing their first cheese, Tomme de Kamouraska – a farmstead cheese that is a local adaptation of the rustic French cheese Tomme des Pyrenees. The dairy operation of Rachel and Pascal-André is one of 15 Canadian dairies recognized as energy innovators within the Canadian dairy industry.  

Appearance of rind:

Natural rind. Thin. Gold-brown colour.

Appearance of paste:

Paste is a pale yellow in colour with a firm, smooth look.

Nose:

Light to medium intensity. Aroma is fresh, citrusy, and a touch sour.

Primary taste:

Savoury with animal notes.

Flavour:

This cheese has a unique, delicate taste – often attributed to the aging process (it is aged in subterranean cellars). There is an earthy lanolin start, notes of butter and nuts, hints of pear (particularly towards the centre), and a slight bitter finish.

Texture:

Firm, slightly dry paste. A little grainy.

Pairing opportunities:

Will pair well with a nice Quebec cider, nuts, dried pear or apple, fruit compote, prosciutto, and fresh whole wheat bread.

Other comments:

This cheese has a unique, delicate taste – often attributed to its aging in subterranean cellars.