I sometimes find myself hard-selling blue cheese.
“I know you think you hate blue cheese but you’ll like this one,” I say, forcing a piece of buttery, veined curd into a reluctant hand.
But Le Bleu d’Élizabeth needs no such apologies. Blue lovers will embrace the pungent and earthy aroma with its sweet notes of damp hay and fresh earth. Its thin, natural rind is a warm brown with craggy streaks of grey/white mould while its organic milk paste is a soft, pale yellow.
The meeker among us will appreciate its balance of flavours: firm with a nice crumble and creamy on the palate. Its full sour-cream and salty notes are carried to a buttery finish. It’s well rounded and never bitter, all the flavours working in harmony. Perfect with a glass of ice wine or crumbled over escargots, says Jean Morin, the cheese maker at Fromagerie du Presbytère.
To read the rest of the story, please go to: The Globe and Mail.