Bleu d'Élizabeth
| Bleu d'Élizabeth | |
|---|---|
 | |
| Other names | Bleu de Haut-Jura, Bleu de Septmoncel |
| Country of origin | Canada |
| Region | Sainte-Élizabeth-de-Warwick , Quebec |
| Source of milk | cows |
| Pasteurized | blue-veined cheeses |
Bleu d'Élizabeth is a brand used to commercially identify a farmhouse cheese made from thermized cow's milk produced organically in Canada,[1] in the province of Quebec in Sainte-Élizabeth-de-Warwick.[2] This brand belongs to the owners of the Louis d'Or farm.
Presentation
[edit]Bleu d'Élizabeth is a semi-firm, blue-veined cow 's milk cheese. Its rind is dotted with ocher spots and the cheese contains bluish or greenish furrows due to the presence of penicillium roqueforti.[3] This cheese has a smell of cream, butter, cellar and contains 28% fat. Each cheese weighs 1200 grams.
According to Sue Reidl, writing for The Globe and Mail, the flavor is mellow.[4]
Raw milk processing
[edit]The raw milk produced by the Louis d'Or farm is transformed using industrial means into Bleu d'Élizabeth at the Fromagerie du Presbytère, an agricultural dairy processing tool installed in a former presbytery. The process implemented is inspired by well-known French cheeses such as Fourme d'Ambert, Bleu d'Auvergne, etc. However, raw milk undergoes thermization. Refining is 60 days.
References
[edit]- ^ "Nos fromages". Fromagerie du Presbytère. Retrieved 30 August 2020..
- ^ Le Bleu d'Élizabeth, présentation sur www.fromagesdici.com, consulté le 28 October 2011.
- ^ Présentation du fromage sur la Fromagerie des nations, consulté le 28 October 2011.
- ^ Reidl, Sue (2010-09-28). "A mellow blue cheese even skeptics will love". The Globe and Mail. Retrieved 2024-04-20.
Bibliography
[edit]- Bizier, Richard & Nadeau, Roch, Quebec Cheese Directory , Trécarré, Montreal, 2008, p. 65.
- Tendland, Amélie, Cheeses: 100 Quebec products to discover, Éditions Caractère, Montreal, 2012, p. 220