The name is inspired by the mountain located across from the cheese shop, near downtown Jonquière. The area attracts nature lovers because of its walking trails, and art enthusiasts on account of the cultural exhibition centre.
Made by Fromagerie Blackburn
The Blackburn Farm is situated in Jonquière, in the Saguenay-Lac-Saint-Jean region. The farm was established 80 years ago by the present cheese maker’s great-grandfather. In 2006, four generations later, the family turned to cheese making.
About this cheese
This semi-soft, interior-ripened farm cheese is made with pasteurized milk. Under the pronounced washed-rind aroma, Le Mont-Jacob reveals a soft texture and a creamy mouthfeel. The pronounced flavours of fruit and nuts are immediately evident - giving it a unique and prized quality.
Pair it with...
winePair with an aromatic sake.
winePair with apple cider.
beerPair with less hoppy beers.
Le Mont-Jacob 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 Le Mont-Jacob 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.