Fromagerie du Champ à la Meule
A métayère is a share farmer or sharecropper: someone who rents a farm in exchange for a portion of the crops. This cheese was created in 2011. It was named Les Métayères in honour of Marguerite Bourgeoys, and the three centuries of Christian sisters from the Congrégation de Notre-Dame de Montréal, who worked on the Maison Saint-Gabriel farm.
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
Aged for at least 60 days, this semi-soft, washed-rind cheese is reminiscent of the Victor et Berthold. Its coppery-orange rind, covered with a very fine white fuzz, hides a supple and creamy-beige interior. The texture on the palate is mostly creamy, and features milky and buttery flavours without any bitterness.
Pair it with...
winePair with an aromatic sake.
winePair with apple cider.
beerPair with less hoppy beers.
Les Métayères 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 Les Métayères 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.