This cheese is prepared from raw cow milk, in Quebec, Canada. Baluchon is light washed-rind cheese with semi-soft texture. It takes about 60 days for aging, once aged it develops fruity taste with an acidic accent. This cheese has slightly sticky orange surface & velvet texture. This cheese contains 27% of fats and 48% humidity. Baluchon, mild flavored cheese is famous for cooking cheese in Quebec.
Beemster Extra Aged (X-O) is a rich Dutch cheese made from pasteurized cow’s milk. It is an extremely old cheese, matured for no less than 26 months in Beemster’s historic warehouses. The matured cheese develops deep, long-lasting flavours of butterscotch, whiskey and pecan. Its pate is deep golden with a crumbly and granular texture. Moreover, it has 20% less salt than other Dutch cheeses.
Sample this cheese with French or Italian pumpernickel or rye bread as well as fruits like grapes, pears, pineapple and cherries. This extra hard cheese goes well with Dry reds, Dry whites and most dessert wines.
Fleurmier de Charlevoix:
Le Fleurmier has the white fuzzy rind typical of bloomy cheeses. Its cream-coloured paste is rich and velvety. It features subtle aromas with earthy buttery notes, and a pleasant mushroomy-buttery taste.
The name of this Camembert type cheese is inspired from the French words for bloomy rind and farmer’s cheese. It was introduced by the Laiterie in 2000.