Le Cendrillon, World's Best Cheese?
Le Cendrillon is a Quebec goat's milk cheese from Alexis de Portneuf, a Saputo company, which unexpectedly placed first in a world wide competition.
I haven't tried it, but I'm heading out to two Loblaw stores (one is Your Independent) featuring it the current flyers.
Here is a report from Montreal http://www.canada.com/life/food/Cinde...
Has anyone in Ontario tried this, or found a regular source? It is apparently hard to find since winning the first place slot.
That looks great. Thanks for the heads up. I'll try to get some at Loblaws too. I'm sure About Cheese will have if it doesn't already.
The Judgement of Las Palmas!!
Haven't tried it but love de Portneuf's La Sauvagine (which won a major Canadian prize a few years back).
Just back , and I got two small packs (125g for $6) at Loblaws, Liverpool Road. The 'Special' sign was up, but they only had 6 pieces. I checked out the Independent grocer first: no sign, no cheese on hand. The allotment to each store must be small, or big stores take all.
Loblaw also had a 'Special' sign for La Sauvagine but no cheese in sight.
And they have Champs de Fleury, but this is a staple I buy at Costco. These three cheeses are made by Alexis de Portneuf, a small company of 150 employees, but part of the huge Saputo organization.
The taste verdict: I certainly couldn't tell if it is best in the world; I'll leave that to the turophiles.
It was tangy, dense, ash covered, and really nice, though tasted cold. A clear step above the Woolwich rounds.
The amazing thing to me is that Saputo has left this small company alone, hands off, to continue making fine cheeses. Much like Sapporo letting Unibroue continue in their own tradition.
I work in a cheese business and gave Le Cendrillon a try a while ago to see if it was really deserving of the honour that it received. I tried it out with a couple friends who are cheese lovers, but not too experienced. The verdict was that it was really quite likable, smooth, a bit creamy and refreshing. I thought it was good, but I really don't know if it would be the best in the world. I would still rather eat a Valencay, or an herb-encrusted Brindamour!