1. Goat – Le Prestige (formerly Bouq’ Emissaire)
Producer: Fromages Chaput, Chateaugauy, Que
Web site: www.fromageriechaput.com Phone: 450 692-3555
Owners: Patrick Chaput, Master Cheese Maker
Designer: Pierre-Yves Chaput
History: Bouq Emissaire is French for “Scapegoat”. The name is an intentional misspelling of the French term for "scapegoat". (bouc émissaire). With reference to bouguet (aroma) , and bouquetin (a reference to the Ibex mountain goat. The fromagerie has ceased using the name and it is now sold under “Prestige”. However, some distributers are still using the old name.Type: raw goats milk, semi-soft, bloomy rind covered in olivewood ash
Terroir: South shore of the St. Lawrence River, near Montreal. Flat farmland. Affineur and Aging: Cave aged for 30 days until moisture drops and a tighter texture develops. The wheels are then further aged from 90 days up to 4 months. The cheese is supposed to be dry texture, not oozy.
Milk: Goat, raw milk. Saanen local herds
Milk Fat: 25 %
Moisture: 54%
Rind: Natural, olivewood ash. Ash slows down acid production as the cheese matures. Rind colour changes from smoke-grey to green and blue hues with aging.
Culture: penicillium candidum
Coagulant: microbial enzyme (non-animal rennet)
Shape: 150g round
Awards: Local Quebec artisan cheese makers awards
Suggested Serving: Smoked salmon salad with capers and Prestige cheese on a crusty baguette. This cheese is served in over 80 Quebec restaurants.
Tasting Notes: Under the thin layer of mottled grey ash, the odor of the white paste is slightly lactic and floral with mineral notes from salting and the terroir. There is a delicate buttermilk- chevre flavour. The cheese dissolves slowly leaving a slightly sweet citrusy cleansed palate. As the cheese ages, the texture will changes as it loses moisture, going from a smoother texture to a chalkier, drier section in the middle. The rind is tender and occasionally changes in colour from white to dark grey-green. The tanginess turns to meatiness. There is a long light linger of smooth chevre.
Pairing: White, off-dry Riesling styles, Chardonnay, Sauvignon Blanc or Chablis, wheat beer with some light, high flavours.
Web site: www.fromageriechaput.com Phone: 450 692-3555
Owners: Patrick Chaput, Master Cheese Maker
Designer: Pierre-Yves Chaput
History: Bouq Emissaire is French for “Scapegoat”. The name is an intentional misspelling of the French term for "scapegoat". (bouc émissaire). With reference to bouguet (aroma) , and bouquetin (a reference to the Ibex mountain goat. The fromagerie has ceased using the name and it is now sold under “Prestige”. However, some distributers are still using the old name.Type: raw goats milk, semi-soft, bloomy rind covered in olivewood ash
Terroir: South shore of the St. Lawrence River, near Montreal. Flat farmland. Affineur and Aging: Cave aged for 30 days until moisture drops and a tighter texture develops. The wheels are then further aged from 90 days up to 4 months. The cheese is supposed to be dry texture, not oozy.
Milk: Goat, raw milk. Saanen local herds
Milk Fat: 25 %
Moisture: 54%
Rind: Natural, olivewood ash. Ash slows down acid production as the cheese matures. Rind colour changes from smoke-grey to green and blue hues with aging.
Culture: penicillium candidum
Coagulant: microbial enzyme (non-animal rennet)
Shape: 150g round
Awards: Local Quebec artisan cheese makers awards
Suggested Serving: Smoked salmon salad with capers and Prestige cheese on a crusty baguette. This cheese is served in over 80 Quebec restaurants.
Tasting Notes: Under the thin layer of mottled grey ash, the odor of the white paste is slightly lactic and floral with mineral notes from salting and the terroir. There is a delicate buttermilk- chevre flavour. The cheese dissolves slowly leaving a slightly sweet citrusy cleansed palate. As the cheese ages, the texture will changes as it loses moisture, going from a smoother texture to a chalkier, drier section in the middle. The rind is tender and occasionally changes in colour from white to dark grey-green. The tanginess turns to meatiness. There is a long light linger of smooth chevre.
Pairing: White, off-dry Riesling styles, Chardonnay, Sauvignon Blanc or Chablis, wheat beer with some light, high flavours.
