Ciel de Charlevoix is a Canadian blue cheese that is produced in Baie-Saint-Paul, Quebec.
The town is about 90 km Northeast of Quebec City on the northern shore of the Saint Lawrence River.
This small town (population 7,288) was where Cirque du Soleil was founded in 1984 by two former street performers, Guy Laliberté and Daniel Gauthier. Cirque du Soleil is currently based in Montreal and the company has grown to employ 5,200 people.
The blue cheese Ciel de Charlevoix is produced by La Maison d’Affinage Maurice Dufour Inc. which was established in 1994 by Maurice Dufour. Maurice is a certified agronomist and the head affineur. Their cheeses have won many awards. The Ciel de Charlevoix won the 2009 Champion of the Blue-veined category at the Canadian Cheese Grand Prix.
Ciel de Charlevoix is one of six cheeses currently produced by the company. The six cheeses are:
- Le Ciel de Charlevoix
- Le Migneron de Charlevoix
- Le Secret de Maurice
- La Tomme d’Elles
- La Tomme de Brebis de Charlevoix
- Le Bleu de Brebis de Charlevoix
Ciel de Charlevoix is made from cow’s milk. It is ripened a minimum of 60 days with a shelf like of 60-75 days. The blue is the result of P. Roqueforti. This cheese is 27% milk fat and 39% moisture content.
What does Ciel de Charlevoix taste like?
I like blue cheese and I enjoyed this one. This is not a soft spreadable blue cheese like Cambozola. This is semi-firm cheese that does not need a cracker to carry it. You can slice a small piece and let it melt on your tongue. I like the colour which is a creamy ivory with a hint of aged yellow that is heavily veined with blue green mold. Although this cheese is not aged long, its look conveys a certain character. It is not a strong blue; in terms of strength, it is in the middle. It has a fairly sharp finish.
Ciel de Charlevoix will hold its own on a cheese plate. I suggest pairing this cheese with a Cirque du Soleil performance since they both originate from the same small town. My prediction is that they will go together wonderfully and you will enjoy both very much.
is there a place where I can buy this cheese online?
BTW, was at The Cheese Lady last weekend – they enjoyed finding your blog!
I haven’t had any luck finding somebody to export this cheese to the USA. It can be done, but it is cost prohibitive. The one exporter that responded said it would cost the same to send a wheel as it would a skid. If you ever travel north of the border you’ll have to stock up.
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