Fromagerie La Station
Raclette de Compton
The cheese name is a tribute to the town of Compton - the location of the Fromagerie. Raclette de Compton au Poivre (with pepper) was the winner in the Flavoured Cheese Category at the 2013 Canadian Cheese Grand Prix.
Made by Fromagerie La Station
The "fruit" of the labour of four generations of determined farmers, The Fromagerie La Station is located in the small town of Compton, in the heart of the generous countryside of Quebec's Eastern Townships. Here you will find farm cheeses made of raw milk from cows raised in an organic environment.
About this cheese
This semi-soft, washed-rind, organic farm cheese is aged for 60 to 90 days. It was made with raw milk, but is now made with thermalized milk from Holstein cows on the family farm. Under the copper-coloured rind, Raclette de Compton is golden-ivory, has melt-in-your-mouth texture and fruit and butter aromas. It is available as is, or with the addition of pepper.
Pair it with...
beerPair with less hoppy beers, such as a golden or a red.
foodDelicious melted on baby potatoes.
winePair with apple cider.
winePair with a full-bodied white wine, such as Chardonnay.
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.
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 Raclette 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.