Les Métayères is a semi-firm cheese, with a non-cooked pressed paste and washed rind. It is made from non-pasteurised cow milk. The cheese is aged approximately 90 days.
The milk of Les Métayères cheese is thermised but non-pasteurised. Thermised milk is raw milk that has been heated for at least 15 seconds at a temperature between 57 and 68 degrees C. This method helps to preserve the flavours in the milk and at the same time reduces the number of micro-organisms.
Les Métayères is a mild cheese with a smooth rich and creamy pâte with a subtle fruity flavour and nutty aroma. It pairs nicely with a dry white Italian Soave wine.
Les Métayères is produced by La Fromagerie Du Champ à la Meule located in Notre-Dame-de-Lourdes in the Lanaudière region of Quebec. La Fromagerie is operated by Martin Guilbault and his family, they also manufacture the popular Victor et Berthold, Fêtard and Laracam cheeses.
Les Métayères cheese was created to help finance the Maison Saint-Gabriel a 17th century school and farm-house run by the Sisters of the Congrégation de Notre-Dame. The congregation founded by Ste. Marguerite Bourgeoys is located in Montreal's south-west district of Pointe Saint-Charles. The cheese is named in honour of les Métayères, the name given to the nuns who worked the farm.
All the cheeses at Fromagerie Du Champ à la Meule come from the milk of Ayrshire cows.