Bleu d'Élizabeth facts for kids
Quick facts for kids Bleu d'Élizabeth |
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| Other names | Bleu de Haut-Jura, Bleu de Septmoncel |
| Country of origin | Canada |
| Region | Sainte-Élizabeth-de-Warwick , Quebec |
| Source of milk | cows |
| Pasteurized | blue-veined cheeses |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Bleu d'Élizabeth is a unique cheese made on a farm in Quebec, Canada. It comes from the Sainte-Élizabeth-de-Warwick area. This cheese is made from cow's milk that is gently heated, and it's produced by the owners of the Louis d'Or farm.
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Discovering Bleu d'Élizabeth Cheese
Bleu d'Élizabeth is a semi-firm cheese. This means it's not too soft and not too hard. It is also a "blue-veined" cheese. This means it has blue or green lines inside. These lines come from a special kind of mold called penicillium roqueforti. This mold is safe to eat and gives the cheese its unique look and taste.
What Does It Look Like and Smell Like?
The outside of the cheese, called the rind, has orange-brown spots. Inside, you can see the bluish or greenish lines. When you smell Bleu d'Élizabeth, it might remind you of cream, butter, or even a cool cellar. Each cheese weighs about 1200 grams, which is a bit more than 2.5 pounds. It contains about 28% fat.
How Bleu d'Élizabeth Cheese Is Made
The milk for Bleu d'Élizabeth comes from cows on the Louis d'Or farm. This farm uses organic methods, which means they don't use certain chemicals. The milk is then taken to a special cheese factory called Fromagerie du Presbytère. This factory used to be an old church building!
From Milk to Cheese
The cheese makers use a process inspired by famous French blue cheeses. These include cheeses like Fourme d'Ambert and Bleu d'Auvergne. However, the milk for Bleu d'Élizabeth is "thermized." This means it is heated gently, but not as much as pasteurized milk. This gentle heating helps keep some of the natural flavors of the milk. After the cheese is made, it is aged for 60 days. This aging process helps the cheese develop its full flavor and texture.
