Alfred Le Fermier

This pressed, cooked farmstead cheese made from organic raw cow's milk is aged a minimum of 8 months. It has a yellowish-orange rind that produces a nice woodsy aroma, a flowery, hazelnut flavor and a lovely supple texture.

The cheese comes from Fromagerie La Station in the town of Compton in Québec province. Passionate, fourth generation farmers are following in the footsteps of Alfred Bolduc, their ancestor, who acquired the lot of land in 1928, on which now stand the maple grove, the farm and the fromagerie. They prioritize the well-being of their herd of 150 cows and the quality of the cheese being produced. The warm milk is collected every morning and used to create farmstead cheese that tastes inevitably of Compton.