Fromagerie du Pied-De-Vent
Pied-De-Vent was a finalist at the 2014 Sélection CASEUS Competition in the Semi-soft Cheese with a Washed, Mixed or Natural Rind Category, and a finalist at the 2014 Canadian Cheese Awards in the Best Mixed Rind Cheese Category.
Made by Fromagerie du Pied-De-Vent
Fromagerie du Pied-De-Vent has a well-established reputation for excellence. Their cheeses are made from whole milk, containing no chemical additives, from a single herd of Canadienne cows that belong to Jérémie and Lucie Arseneau. In summer, this herd grazes in grassy fields that feature wild plants and herbs, and in winter are fed mature hay made from the variety of forage found on the islands.
About this cheese
This farm cheese is made with thermalized whole milk from a single herd of grass-fed Canadienne cows from the Îles-de-la-Madeleine region. Pied-De-Vent cheese features the flavours of hazelnut and mushroom. The name comes from a French Canadian expression, which translates to "the sun’s rays piercing through the clouds".
Pair it with...
winePair with an aromatic sake.
winePair with apple cider.
beerPair with less hoppy beers.
Pied-de-Vent 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 Pied-De-Vent 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.