Le Migneron de Charlevoix
Le Migneron is a medium intensity cheese with a pinkish beige rind and a supple, smooth and unctuous paste. It features a mild fruity and buttery aroma and a nutty, creamy flavour with a long fruity finish. Le Migneron is named in honour of Anne Migneron, the first wife of the Dufour ancestor in New France. It was introduced in 1995.
| Cheesemaker | Maison Maurice Dufour |
|---|---|
| Type of milk | Cow milk |
| Type of paste | Semi-firm |
| Type of rind | Lavée |
| Formats | • Fixed weight 6 x 140 g (#10140) • Wheel 1 x 2,3 kg (#10230) |
| Moisture | 47 % |
| M.F. | 29 % |
Distinctions
2002, Grand Prix des Fromages Canadiens – Fromages à croûte Lavée
2002, Grand Prix des Fromages Canadiens – Grand Champion
2000, Caseus – Prix de l’industrie
2000, Caseus – Fromage Artisanal
1999, Caseus – Prix du Salon des Fromages Fins
Food and wine pairing
Wine
Food and wine pairing
On a picnic, in the fresh air, with a small glass of white Charlevoyou, it’s a true country delight.
Technical informations
Origin of milk / Treatment: Whole cow milk
Ripening: Minimum 50 days
Shelf life: 60 to 75 days (wheel only)
Ingredients: Made of whole milk, salt, rennet, bacterial culture, calcium chloride, lysosyme (egg).
Manufacturing: Artisan
Allergen: Milk
Maison d’Affinage Maurice Dufour
An amateur agronomist, visionary and nature lover, Maurice Dufour patiently and authentically produces his fine cheeses. Being one of the pioneers in the micro-cheese dairy field in Quebec, Maurice creates quality artisanal cheeses that have earned him the reputation he has today. Using mountain-sourced spring water and sheep milk from their flock, the Maurice Dufour Cheese Refinery makes no compromises when it comes to sourcing its raw materials.
