In Compton, in the heart of Cantons-de-l'Est, Holstein cows of Fromagerie La Station are peacefully grazing. Enjoying the fresh air of this magnificent region, the cattle relishes a biological pasture that will elegantly perfume its milk. The raw milk Alfred le Fermier will then benefit from the touches of freshness of this land.
When smelling the rind the gourmet will therefore be seduced by soft perfumes of wood and mushrooms. Under the rind, the straw-tinted heart is affably hiding aromas of flowers, butter and hazelnuts. The final will bring a rustic note reminding one of a shadowy underwood where luxurious ferns and velvety lichen grow, but also spruce boards on which are refined the wheels of this farmhouse cheese.
Alfred Bolduc is the valorous man that had brought the land, where the farm of Fromagerie La Station sits, for cultivation. Not less than four generations later, Carole Routhier and Pierre Bolduc are still living on the farmhouse cheese tradition. Alfred le Fermier honours the ancestor who, as tells the tale, was principally eating raw milk cheese; it is also said that he had a fragile appetite. Today, one can notice the silhouette of Mr Bolduc on all of Fromagerie La Station cheeses for it was encrusted on their rind.
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Simple summer pleasure for four.
You will cut Alfred le Fermier in strips or cubes. Place them on the salad. Then, it is the apple cubes that you will put on the salad. Smell this lovely perfume! Mouth-watering, isn't it? Now, time for the shallot and the hazelnuts to be dropped: hop! right on top of the salad. Still, there is one more step before feasting: the sauce!
To concoct the sauce, simply mix all sauce ingredients in a small bowl. Pour the velvet-smooth sauce on the salad and, ultimate signature of your chef-d'oeuvre: decorate with comestible flowers.