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le cendrillon and crackers

We’ve previously mentioned Le Cendrillon (Cinderella) here at WWFC, but now we’ve decided to put our money where our mouths are.  And at $7 CDN for 125 grams, that is not a figure of speech!

Tuesday evening, co-blogger Mike came over so we could FINALLY taste the world’s best cheese.  He supplied the cheese, I supplied melba toast, sesame rice crisps, and freshly baked baguette.

The backstory on Le Cendrillon:

This artisanal cheese is produced by La Maison Alexis de Portneuf in St. Raymond de Portneuf, Quebec.  There are roughly 150 employees working at the cheese producer, which has been owned by Saputo since 1999.  Le Cendrillon is described as a “vegetable ash-covered, soft surface-ripened soft goat cheese with a semi-strong, slightly sour taste that becomes stronger with age.”  In October, 2009, it became the first-ever Canadian cheese to win the “Best Cheese” award, beating out 2,440 entries from 34 countries.

Fast-forward to February, 2010.

First off, it does not have the same look or texture as other goat cheeses we’ve enjoyed.  You can’t really tell from the picture above, but this cheese seems to resemble a Brie or Camembert, until you taste it.  It isn’t that matte white color or crumbly like Greek Feta, nor is it as creamy as a French Chèvre.

We tried a sliver with each of the various accompaniments.  Unanimously, we agreed it goes best on baguette.  Mind you, everything is better on a still-warm baguette!  The other thing we agreed on is that neither one of us was a fan of the ash covering.  The “slightly sour” taste described above seems to come directly from the cover.  Call us philistines, we don’t care.  We cut the covering off the cheese and scarfed the rest back in minutes with a total lack of decorum.  It was FABULOUS!

If you like a nice white wine with goat cheese, try out this Pinot Grigio.

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