Cheese 131 14 Arpents-Fromagerie Medard

 

 

You know how some people like to shop for cars, or jewellery, or clothes?  I like to shop for cheese.

Every time I’m in a new store, I’m drawn to the cheese section, and my children mock me for this. Last week they accused me of being “addicted to cheese.” And that’s just unfair. I mean, addicted? Addicted means that I think about it all the time, I obsess about it, I can’t live without it. Shit. Maybe I AM addicted.

Last week when the whole “mom’s addicted” issue came up, I was elbow deep in our local Whole Foods cheese section. I do like to look for cheese here as they tend to have a decent selection, and they also have a basket of smaller “amuse bouche” tastes of cheese, which is a great way to get into cheese without making a huge commitment.

It was here that I noticed today’s cheese for the first time, a Canadian cheese, from Quebec and as it is Canada Day (Happy Canada D’eh!) I thought it an excellent choice. It’s an interesting looking square cheese from the Quebec Fromagerie Medard called 14 Arpents (FYI, that link is in French, so best of luck to you.)


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If my high school French serves me correctly, 14 arpents means 14 acres, as in “14 acres of land” and the lady at the cheese counter told me it refers to the road bordering the fromagerie, called Le Chemin 14 Arpents. It’s a whole milk, washed rind  cheese made from the milk of the farm’s own brown Swiss cattle-and this one’s pasteurized (alas.) This is a true farmstead cheese as it is made from the cattle that live on the farm.

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The milk for this cheese is sourced from the attached  Ferme Domaine De La Rivière,  established in  1881 when the Quebec government gave  families with at least 12  children (yikes) extra funds to settle and develop the area. The eponymous Médard (of Fromagerie Medard) was the son of one of these establishing families. The  Fromagerie Medard,  opened in 2006 took his name, so there’s a true thread of farming, history of the land in the cheese and in the cheese name, and I like that.

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This is a handsome cheese, it has a lovely orange washed rind and a creamy yellow interior, spotted with eyes. It seems rather alive- it oozed slightly when I cut it, and as it warms up, it really does reek quite pleasantly. There’s that delightfully foul odour of unwashed feet that captivates me. Alas, so many are scared off by that initial “hello” from a washed rind, that’s just the bark! Don’t be afraid of the bite!  Move in, I implore thee.
Mmmmmm. This is the love child of Taleggio and Oka! It’s a round tasty flavoured cheese, with just a hint of bitter from that salty washed rind. It’s toothsome and chewy, it sticks to my teeth, it plays with my tongue. Although the smell is a little fierce, the taste is mellow, yet complex. I think this one would work on just about any cheese board. It’s salty and creamy and nutty and pleasurable in the mouth. It’s just slightly “gym-socky” but in an ever so friendly way. My only regret? I only bought a small chunk.
Go out and grab some, and Happy Canada Day
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