Fromagerie Domaine Féodal
After a hard day at work or on the weekend, do you treat yourself to a beer? Since this cheese is steeped in beer, let La Récompense be your "reward"! It is where the cheese name comes from.
Made by Fromagerie Domaine Féodal
This artisanal fromagerie is situated in Berthierville, in the Lanaudière region. It is run by Guy Dessureault and Lise Mercier, master cheese makers who specialize in the creation of bloomy rind Camembert-type cheeses. Crafted with love and artisanal skill, their cheeses feature qualities and characteristics unique to the Camembert variety.
About this cheese
This semi-soft, washed-rind cheese is made from pasteurized milk. It is steeped and aged in the Aphrodisiaque beer from Brasserie Dieu du Ciel in St-Jérôme, resulting in a unique chocolate-brown rind. It starts with an explosion of vanilla flavour, and then a strong espresso taste, followed by a finish of delicious dark chocolate.
Pair it with...
winePair with an aromatic sake.
winePair with apple cider.
beerPair with less hoppy beers.
La Récompense 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 La Récompense 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.