Mont-Jacob

Region: Jonquière, in the Saguenay-Lac-Saint-Jean region of Quebec.
Milk: Cow
Texture: Semi-soft

Its semi-soft, surface ripened texture with a delicate odour and flavours of fruit and hazelnuts are qualities that distinguish the Mont-Jacob and explains why it is highly sought. Its washed rind is the result of many careful washing and rubbing processes that encourages the exterior flavours to infuse the interior of the cheese.

Fromagerie Blackburn is located in Jonquière, in the Saguenay-Lac-Saint-Jean region of Quebec. The Blackburn farm was established 80 years ago by great-grandfather Napoleon Blackburn and four generations later, in 2006, his descendants began making cheese. Underground pipes running below the street transfer the farm’s own milk directly to the fromagerie!

Le Mont-Jacob, from Fromagerie Blackburn in Quebec, presents a sophisticated fix for a savoury craving. Equally good melted as it is sliced, the cheese pops with flavour as soon as it hits your palate. Its nutty, salty essence reveals itself in a rich meaty flavour explosion that is tempered by a fruity sweetness. The aroma is pronounced and earthy at the rind but surprisingly delicate if you snap open the paste and inhale the lactic, sour-cream softness. This washed rind cheese is pale yellow in appearance with a lightly mottled (and highly edible) rind.

Melt some Mont-Jacob onto your French onion soup, use it to thicken a sauce or add it to a zingy Sunday-morning