La Trappe à Fromage
Farmer - La Trappe à Fromage
This Farmer's cheese is available in a variety of natural flavours, such as: Vampir’ail - with garlic and onion, or Tomato Basilo - with tomato and basil.
Made by La Trappe à Fromage
La Trappe à Fromage was created in 1995 by Gilles Joanisse and Mario Hébert in Gatineau, Quebec. Today, all of their cheeses are made with pasteurized milk that comes from dairy farms in the Outaouais region, and contain no modified milk ingredients.
About this cheese
This Farmer's cheese has an even smoother and creamier texture than their Cheddar. This cheese is a perfect hors d’oeuvres, and available in a variety of natural flavours, such as: Vampir’ail - with garlic and onion, or Tomato Basilo - with tomato and basil.
Pair it with...
winePair with rosé wines.
wineServe with a dry white wine, such as Chardonnay.
winePair with a light red wine, such as Pinot Noir.
|Rind type||No Rind|
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.
Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge.
Refrigerator Shelf-life: 2-3 weeks.
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 Farmer's 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.