La Tomme de Brebis de Charlevoix has a beige rind and paste. The interior is smooth and supple with mild lactic aromas. It is mild to the taste, lactic, rich and lightly salted.
Introduced in 2009, it is made with milk from the Maison d’Affinage’s ewe herd.
Established in 1994, Maison d’Affinage Maurice Dufour was one of the first craft cheese dairies in Québec. An agronomist by training, Mr. Dufour was looking for a way to earn a living while remaining in Charlevoix. Following a visit to “fruitières” (cheesemaking cooperatives) in France’s Franche-Comté, he entered into a partnership with Laiterie de Charlevoix to produce Le Migneron de Charlevoix. Today, the white wheels are still made by the Laiterie and ripened in Mr. Dufour’s maturing facilities.