I had my foodie girlfriend over the other day, and she brought me a taste of her newest find! Le Cendrillon ash covered soft surface ripened goats cheese. I had my truffle cheese, and the two of us looked like kids in a candy store! All excited to try each others cheese and share.
her cheese was Absolutely amazing. Full of " WOW!"
You only need a very small taste, to get the full impact. She described it SO well. She said as soon as you put it in your mouth, you get a strong " blue cheese" sort of taste..almost too much, but then you get a numbing feeling over your tongue ( yes, I did) then after that you feel a nice creamy texture and taste...( yes!) and then you get huge punch of " pepper taste" at the end...
It reminded me of a fine wine tasting. She knew exactly what she was talking about and I experienced everything she said.
I'm sure this post is funny to some, but it was such fun finding a cheese snob more into cheese than I am!
Here is the cheese....a WORLD CHAMPION cheese . It is difficult to find, but if you are in a specialty store and see it...buy it!
I found this article on the cheese: Impressive!
A Quebec goat cheese named Cinderella has been voted the best cheese in the world at the World Cheese Awards 2009, beating out 2,440 entries from 34 countries.
The winner in all categories, made by La Maison Alexis de Portneuf, was announced Thursday night at a gala in the Canary Islands attended by 300 of the world’s top cheese experts.
It’s the first time a Canadian cheese maker has won the award, as far as the makers were able to ascertain Saturday, a fact that did not go unnoticed in the nation known as the capital of gustatory richesse.
"The best cheese in the world is . . . Canadian” announced Le Parisien, France’s widely read national newspaper.
“Whatever the lovers of pate cuite, lait cru and d’affinages fermiers may think, the best cheese in the world is not French, but Canadian,” the article begins.
Produced in St. Raymond de Portneuf, located about 50 kilometres northwest of Quebec City on the north shore of the St. Lawrence, Le Cendrillon is described by the producer as a “vegetable ash-covered, soft surface-ripened soft goat cheese with a semi-strong, slightly sour taste that becomes stronger with age.”
It sells for about $5 for 125 grams at the boutique located at the factory where sales were brisk Saturday, and is available in Quebec and across Canada at cheese stores and the cheese sections of most supermarkets.
“It’s truly an honour, we are really touched,” said Karine Vanasse, spokeswoman for La Maison Alexis de Portneuf. “All our artisans who make the cheeses by hand are very happy — there’s a lot of pride.”
About 150 people work at the cheese producer, which was purchased by Saputo in 1999.
La Maison Alexis went in with low expectations given the number and calibre of the competitors, Vanasse said.
The World Cheese Awards are one of only two or three international cheese competitions held regularly, she said.
Two weeks ago La Maison Alexis de Portneuf was also awarded the coveted Prix du Public at the Selection Caseus 2009, which recognizes Quebec’s fine cheeses.
Vanasse could not say how much of the cheese is made each year, but noted that production is based on demand, so it’s likely production will increase this year.
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