I first had Louis D’Or last fall. I was smitten fast. I wanted to move the relationship forward, make it more permanent but our fling was brief. Louis D’Or was one hard cheese to track down.
It entered my life again this April, at the same time as Ben Mulroney who was hosting the 2011 Canadian Cheese Grand Prix. Being in cocktail attire, at an event where wedges of cheese are being flashed onto giant screens while Ben Mulroney is announcing, “and nominees in the fresh cheese category are…” is slightly like being at a Star Trek convention for cheese lovers (geeks, OK, geeks) or (as my friend pointed out) being in an excellent mockumentary.
Louis D’Or swept the night. I wondered what Louis was thinking about all the fuss around him. Maybe, “If I win this category will Ben Mulroney’s hands touch my rind? Ok, I’ve now won two categories, this is going well, now will he touch me? Maybe if I sweep the awards, surely he’ll glance my way. Nothing?! Are you serious? There’s my maker–he’s shaking hands with my maker! OMG, please come over here and wash my rind before I ferment myself!”
Louis D’Or in 11 words or more: Firm, washed-rind. The producer is Fromagerie du Presbytère in Sainte-Élizabeth de Warwick, Quebec. They also make the excellent blue cheese Bleu D’Elizabeth. Made with raw, organic cow sourced from the cheese maker’s farm. When I first had the cheese last fall I loved its complexity and fruity, caramel and herbal notes which reminded me a bit of Comté. I think I may have had the 9 month old version because when I tasted it at the Grand Prix it seemed further aged (further sleuthing has me thinking 18 months)–more crumble, less suppleness and though complex, perhaps a little less fruity or “fresh”. It was still lovely but I think I prefer the younger wheel.