TABLE OF CONTENTS
Best Quebecois Raw Milk Cheese Types
Oka is a pale yellow Canadian cheese made from raw or pasteurized cow's milk. It has an intense aroma and a semi-firm consistency, while the flavors are creamy, fruity, and nutty. The cheese melts exceptionally well and comes in two main versions: regular, which is aged for 30 days, and classic, aged for 60 days.
It is believed that Oka cheese was first produced by Trappist monks from the eponymous city near Montreal. Serve this Canadian classic with cashews, walnuts, pecans, apples, figs, or grapes.
Pair with
Pied-de-Vent is a traditional cheese hailing from the Magdalen Islands in the province of Quebec. The cheese is made from raw milk of La Canadienne cows. It has a washed rind, and underneath it the texture is smooth and creamy.
The aromas are rich and intense, while the flavors are herbaceous, mushroomy, and nutty. The name of this cheese means feet of the wind, referring to the islanders name for rays of the sun, because they believe that it predicts wind on the following day.
Use Pied-de-Vent in cooking or serve it on a cheese platter. It's recommended to pair it with a glass of full-bodied and smooth red wine.
Baluchon is a Canadian cheese originating from Quebec. This semi-soft cheese with a washed rind is made from raw cow's milk, and it matures for 2 months. Underneath its orange sticky rind, there is an ivory-colored paste with a creamy and smooth texture.
The aromas are buttery, herbaceous, and earthy, while the flavors are salty and slightly acidic, reminiscent of cream, hazelnut, and butter, with a slight aftertaste of clover. The name of the cheese means backpack, referring to the fact that the creators of the cheese wanted it to be a staple at every table, just like a world traveler.
Comtomme is a Canadian cheese originating from Québec. It is made from raw cow's milk. The cheese has a washed rind and its texture is firm and supple. The flavors are fruity with hints of crab apple and butter, just like its aromas.
Comtomme's name is derived after the fact that this is a tomme-style cheese and it was named after the village of Compton, and when you put those two words together, you come up with Comtomme. It is recommended to use Comtomme in raclettes because it melts well, and pair it with beer and aromatic wines.
Alfred le Fermier is a Canadian cheese made with raw milk from Holstein cows. The cheese is produced in Compton, Québec on the Bolduc family farm. The cheese is named after Alfred Bolduc, the founder of the farm. Alfred le fermier, meaning Alfred the farmer, has an orange-colored washed rind and ripens on wooden boards between 8 and 18 months.
Its texture is firm, yet supple, and the aromas are reminiscent of the forest and mushrooms. The flavors are complex, with notes of honey, wood, hazelnuts, and fruit. It is recommended to pair it with apple ciders, lagers, and medium-bodied, fruity wines.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.