Fromagerie F.X. Pichet
Baluchon has been made since 2004. The word "baluchon" is French for backpack. The cheese was given this name because the cheese makers wanted it to be comfortable and have its place at every table; just like a seasoned world traveler.
Made by Fromagerie F.X. Pichet
This is one of the rare cheese dairies that makes unpasteurized cheeses that are certified organic by Québec Vrai. The cheeses are made using milk from their own farm cows, which is why the term "farm cheese" is used. The aging process is carried out in Sainte-Anne-de-la-Pérade, where methods of ripening are performed according to artisanal cheese making traditions.
About this cheese
This organic, semi-soft cheese is ripened for 2 months. Beneath the humid, sticky, orange-coloured rind is an ivory-coloured cheese with even texture, and mild, earthy aromas of butter and herbs. Slightly acidic and salty, with no bitterness - this is a melt-in-your-mouth cheese that tastes of hazelnut, cream and butter with a lingering hint of clover.
Pair it with...
winePair with an aromatic sake.
winePair with apple cider.
beerPair with less hoppy beers.
Baluchon and Semi-soft cheeses in general, should keep in the refrigerator for 2-3 weeks.
Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.
To preserve freshness of washed-rind cheeses, use breathable wrap like waxed paper to allow oxygen to work with the bacteria.
Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Baluchon cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.