Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo’s milk, or a mix of them.
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Le Vlimeux is an uncooked, pressed, semi-firm paste cheese made from raw sheep's milk. It is ripened from 3 to 4 months. Its most particular characteristic comes from the old fashioned smoking procedure using a hand made smokery in which only maple wood is used. This procedure gives a very unique and sought-after flavour. Its reddish colour is a sign of its strong character and this cheese reveals an array of aromas from buttery hazelnut to pink salmon.
Try a barrique Chardonnay with this cheese.
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