Cendré de Charlevoix
The Cendré de Charlevoix is as close to a French Morbier as we have found on this side of the Atlantic. Local unpasteurised Québécois cow's milk is used to make the cheese, who's rind is brushed throughout its 45 days of aging, to give it a slightly pinky color and sticky feel. But, of course, the line of ash running through the centre is the visual highlight!
The taste of the semi-firm, pliable interior is grassy, a touch salty with a sharp tang, and event a slight grassy aroma.
A very high quality cheese, from the same Canadian family who brought you the excellent Comté-style, Le 1608.