Raclette de Compton au Poivre

Raclette de Compton au Poivre has a copper-colored washed rind with a semi-firm golden paste with its line of pink peppercorns running through the center of the cheese. The aroma of apples and butter is enhanced by the pink peppercorns when heated.

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 organic farmstead cheese that tastes inevitably of Compton.