Cheese – Alfred Le Fermier

By Suresh Doss On February 26, 2009

I’ve found an instant favourite in a raw cow’s milk cheese from Quebec. A winner in categories ‘Best organic cheese’ and ‘Washed-rind cheese’ at the 2008 Quebec Fine Cheese contest.

Aged for about 8 months on wood boards, bursting with hazelnut and butter, thoroughly enjoyable. Alfred Le Fermier is a firm cheese produced by Fromagerie La Station in Compton Quebec. The cheese carries the name of the family’s great grandfather, Alfred Bolduc. “Alfred le fermier” symbolizes a family tradition whose mission is to cultivate the soil, live on it and hand it down to future generations in even better condition. Quebec produces a fantastic array of artisanal raw cheeses unlike Ontario (strict regulations) and this is certainly one of the best.

Process> The cheese is made from the raw milk of Holstein cows. The cows graze in certified organic pastures filled with alfalfa, wild clover, asparagus trefoil. The raw milk is treated with care to avoid contamination while carefully cultivating the bacteria. Heated, Pressed into molds, then aged from 6 to 8 months. It is during the aging process that the cheese develops its nutty flavour.

Varieties> Fromagerie La Station also produces 2 other cheeses using cows milk. The Raclette de Compton is a semi firm cheese aged 90 days with fruit highlights. La comtomme is another organic raw cow milk cheese with hints of butter and apple.

Serving> Once again I’ve managed to pick a cheese that is best served naked on the tray. Here you can smell the fruity aromas and taste the buttery/nutty texture of the cheese. Can be paired with thick crackers, and dates. Fruit wise, Apple or bosc pears as long as the fruit is not too ripe. If you’re really adventurous, try browning the cheese with a blowtorch to create an explosion of smells. Gourmet whatever & cheese sandwiches. A box of rosemary raisin pecan crackers from Leslie Stowe’s raincoast crisps is hands down the best pairing for this cheese. A box is about $6 and available in most stores.

Wine> You want to stay away from overly sweet or full bodied wines. A medium bodied syrah or cabernet will really open up this cheese if you are serving it naked. For whites, a light Riesling or Savoie. If you’re pairing the cheese with fruits, then I recommend an Ice Cider or LBV (late bottled vintage) port. Pale beers have also been recommended but I haven’t found the right match.

$6 per 100g at Chris’ Cheesemonger in the St. Lawrence Market.
Chris’ Cheesemonger St Lawrence Market 92 Front Street, Toronto 416.368.5273

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Written by Suresh Doss

Suresh Doss is the publisher of SpotlightToronto.com and Rickshawmag.com. Founder of the Food Truck Eats festival, Suresh has been a pioneer for the Street food movement in Toronto. In 2011, He was awarded the VQA Promoter’s Award for outstanding achievement in the Media category in the promotion of Ontario VQA Wines. Suresh is also the Global Editor for Whitecap’s StreetEats series of travel guides, which focuses on the best street food across North America.

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