Fromagerie La Station
This organic farm cheese is made from thermalized cow’s milk.
Made by Fromagerie La Station
The "fruit" of the labour of four generations of determined farmers, The Fromagerie La Station is located in the small town of Compton, in the heart of the generous countryside of Quebec's Eastern Townships. Here you will find farm cheeses made of raw milk from cows raised in an organic environment.
About this cheese
This organic farm cheese is made from thermalized cow’s milk. Ripened 3 to 5 months on wooden boards from the farm, it has a copper-coloured crust with an ivory-gold interior, and the aromas of crab apples and butter.
Pair it with...
winePair with a light red wine, such as Pinot Noir.
winePair with a full-bodied white wine, such as Gewürztraminer.
Tomme 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 Tomme 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.