Fromagerie du Champ à la Meule
Fine Cheese Fondue -Victor et Berthold
The name is a tribute to members of the Guilbault family who once ran the farm: Fromagerie founder Martin Guilbault's Uncle Berthold and Grandfather Victor.
Made by Fromagerie du Champ à la Meule
Cheese maker since 1995, Martin Guilbault and his team passionately produce cheeses that are well-known and respected in Quebec. Today, two generations of the Guilbault family ensure in the development and manufacturing of incredible cheeses for a clientele of connoisseurs and cheese lovers.
About this cheese
Victor et Berthold, the first cheese made by the Fromagerie du Champ à la Meule, can now be enjoyed in the form of a fondue that is ready to serve in minutes. Launched in 2013, the recipe for this fine cheese fondue was created by 1001 Fondues, and uses L’Alchimiste microbrewery’s Claire ("clear") beer.
Pair it with...
winePair with an aromatic sake.
winePair with apple cider.
beerPair with less hoppy beers.
Most Canadian Fondue cheeses are packaged and bear a “best before” date, so check that date and keep the package refrigerated. An unopened fondue cheese will keep in the refrigerator for several months. If opened, it will keep for 1 week to 10 days. Store fondue cheeses in their original packaging, or if opened rewrap in plastic wrap to provide the tightest seal to protect from moisture, odours and possibly mould in the fridge. (For optimum freshness and flavour, if not using within 2 weeks, freeze fondue package until ready to use or up to 3 months.)
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 fondue cheeses in their original packaging for up to three months! Before using, it is important to allow cheese to thaw slowly in the refrigerator, or in a bain marie, before proceeding with preparation.