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Le Cendrillon, World's Best Cheese?

  • jayt90 Jan 17, 2010 01:45 PM
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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.

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  1. 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.

    1. 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).

      1. 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.

        1. At Scheffler's on St Lawrence Market, @ $6
          I was not very much impressed, though

          1. Tried it during the Food & Wine Expo '09. Thought it was tasty, but liked La Sauvagine more!

            1 Reply
            1. re: jlunar

              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!

            2. No idea what qualifies as "best", but I love it! I've got some in the fridge rignt now... have only ever bought it at Loblaws/Fortinos. Tangy, with a slow burn, and none of that dry dustiness that I don't like in goat cheese. I'd probably still pick a blue or Comfort Cream over it as my absolute favourite, but as far as goat cheeses go, it's my favourite. I agree that their La Sauvagine is really nice too!

              1. I love cheese, i can eat any cheese BUT this cheese, hell no.......... it is the most disgusting cheese i've EVER EVER had.......the after taste makes me sick..... the ash is too predominant and just ruins the whole thing. i'd prefer plain ol' cheddar at this point.

                2 Replies
                1. re: buffymtl

                  Have you tried other cheeses with ash? Like Morbier? If so, how would it compare?

                  1. re: buffymtl

                    So what DO you like, so we can assess your taste preferences?

                  2. What's the worlds best cow's milk cheese? I don't dig goat cheese. at all.

                    9 Replies
                    1. re: duckdown

                      You should try La Sauvagine, it's made of cow's milk. You can find it at Loblaws. Let it warm to room temperature and try it with some fresh baguette or cranberry/raisin crisps.

                      1. re: JamieK

                        Thanks Jamie, will add it to my shopping list

                        1. re: JamieK

                          Oh yeah, I could make a dinner out of that stuff, esp. with baguette.

                          1. re: JamieK

                            *sighs happily* I have two wedges in my fridge right now. I love that Loblaws (Lower Jarvis st) carries this all. the. time.

                            ---
                            http://www.foodpr0n.com/ -- food. is. love.

                            1. re: JamieK

                              Any preference for wedges vs the small rounds? I saw both at Lowblaws (Richmond Hill) and couldn't quite decide.

                              1. re: ComeUndone

                                I've never seen it in wedges, only the small rounds.

                                1. re: ComeUndone

                                  Hmn. I guess it depends on if you like eating rind or not. I'm more partial to the gooey interior, so wedges are fine for me! I don't think there's a marked difference though.

                                  1. re: ComeUndone

                                    I haven't noticed a difference between wedge or round.

                                2. re: duckdown

                                  I know it's a trek from Brampton but there's an opportunity to taste cheeses and beers from Quebec this Sunday at Volo -
                                  http://www.cheeseculture.ca/news.html...

                                  Bière et Compagnie: An afternoon of Québec beer, cheese and accompaniments presented by HMH Negotiants and Cheese Culture.

                                  Experience the diversity and creativity of Québec's food and drink scene while enjoying beers from three breweries – Dieu du Ciel!, Charlevoix and Les Trois Mousquetaires – paired with a flight of craft cheeses from La Belle Province. Linger over your final glass with a selection of treats from Toronto's Micro-chocolatier, Chocosol.

                                  Bar Volo
                                  587 Yonge St. Toronto (Corner of Yonge & Dundonald
                                  )Sunday, January 24, 2010, from 2:00pm - 4:00pm

                                  $50.00 (40 available seats)

                                3. I actually think that Monforte Dairy produces a better ash goat cheese. It is super addictive..

                                  6 Replies
                                  1. re: Hmm

                                    I bought 5 pieces of Cendrillon at the Gourmet Food and Wine Expo on the 20th of November thinking that I would keep a couple of them until Christmas. I kept them in my 'cheese, beer and wine fridge' - that has only dairy and glass in it. The first couple of pieces were slightly tart, with good salt content and a pleasant herbaceous aroma and flavour - very nice snow-white centre. As the cheese aged it developed strong ammonia aromas (think bird cage) and a rather tart-sharp flavours that were difficult to enjoy - (and I am a huge fan of stinky Loire Valley Chevre and cheeses like Époisses de Bourgogne). The last piece (a month old) from the GFWE started to run a bit at the edge when it warmed to room temperature and exhibited an off-putting uric acid (cat pee) smell which even my most hard-core cheese-heads could not stomach. We threw the last little piece out. Bottom line - Cendrillon is wonderful when young but you might want to steer clear of more mature pieces. I'm not sure if all Cendrillon will age the same (time of year, humidity, initial milk quality etc). I'm off cat-pee completely now - in my Kiwi Sauvignon Blanc and in my Chevre.

                                    1. re: Captain Maplesyrup

                                      Thanks for the aging information about Le Cendrillon.
                                      Isn't it odd that cat's pea (not to mention sweaty saddle or wet dog!) are sought after in burgundy wines.

                                      1. re: jayt90

                                        Our experience was similar (with the cheese) - the 'aged' version seems much stronger than the fresh. To me it added interest - but completely wiped out the wine accompaniment.
                                        On that subject I'm not in agreement with your (jayt90) descriptors for Burgundy (I'm assuming red - but cat pee is usually a white descriptor). Earthy, possiblly even barnyard, are fine with me (and I class Burgundy as my favourite red wine), but neither I, nor my wine-loving friends, search for any of the other characteristics in that region. OK maybe sweaty saddle with one or two of them!

                                        1. re: jayt90

                                          Jayt90 - people, wine and cheese share some similar base elements which all smell the same - Parmesan has Butyric acid in it. Butyric acid is also found in armpits, vomit, butter and Parmesan cheese - Yum! In Burgundy wine - one of my favourites is when a wild yeast called Brettanomyces gets into the mix which is responsible for, among other things, something called isovaleric acid which has an unpleasant smell of sweaty animals, cheese and rancidity. Other characters associated with Brett include wet dog, creosote, burnt beans, rotting vegetation, plastic and (but not exclusively caused by Brett) mouse cage aroma and vinegar. Baryard, baseball glove and septic tank are all descriptors I've used when making wine notes. You'll also find it in Tuscan Sangiovese and some Tempranillo-based wines from Spain. Quails' Gate Old Vine Foch from BC is particularly pooh-ee if you are looking for that sort of profile. I've also seen it in some 'County' Pinot Noir - which would probably go well with Cendrillon....

                                          1. re: Captain Maplesyrup

                                            I'm shocked at my reactions to cheeses. Some of the strongest and wildest looking cheeses make me swoon. I love Le Cendrillon. I wouldn't eat it daily and I probably won't purchase it more than a few times a year, because it is so powerful, but the flavour is really special. Is it my favourite cheese? No, I don't think so. It is, however, up there amongst my top picks. I am very loyal to skanky sheep cheeses, but lately, the artisanal goat cheeses have really caught my attention. I'm so excited by the top notch goat cheeses being created across Canada right now. Another fave is Romelia, which is made on Salt Spring Island, BC. The very ripe one I tasted was like a Camembert with hints of Epoisses. Wow.

                                        2. re: Captain Maplesyrup

                                          When I bought my first piece of this cheese at Alex Farms on Danforth, it was exactly as you describe - very strong ammonia taste and completely inedible. I mentioned it to the people at the store and they told me it's never like that. I'll be very careful when I buy anything there from now on.

                                          -----
                                          Alex Farm
                                          377 Danforth Ave, Toronto, ON M4K, CA