Newly Arrived Raclette au Poivre Rose
Really good raw milk cheese from Quebec
I’m not totally sure what the current status of American trade tariffs on Canada is, but I’m very confident in expressing my enthusiasm for this newly arrived artisan raw milk raclette from Quebec we’ve got on hand at the Deli. Full-flavored but still surprisingly gentle at the same time, it has a lovely light layer of pink peppercorns running horizontally down its center. (For those in the know on traditional French cheese, that makes it look, from afar, a little like a Morbier.) Whether it’s for formal raclette-making, sandwiches, or snacks, Raclette de Compton au Poivre Rose is a really good choice!
The Raclette au Poivre is crafted by the folks at Quebec’s Fromagerie la Station, located, per the cheese’s name, near the village of Compton, to the east and slightly to the south of Montreal. The cheese won Best of Show at the American Cheese Society competition in 2024—its buttery, nutty flavor marries well with the fruity, floral, gentle spice of the pink peppercorns. The flavor combination comes together even better when the cheese is heated, either to make raclette, a grilled cheese, or an omelet.
The Raclette au Poivre is made by fourth-generation farmers—the farmstead was founded nearly a hundred years ago when Alfred and Aglaé arrived to work the land. The farms’ 150 Holsteins graze in the open on their organic meadows. The complexity of the flavor and the clean, long finish speak volumes about the care and skill of the farmers—they’re crafting some darned good cheese!
Carole Routhier, part of the third generation at the creamery, says,
The land does not work, does not operate. She devotes herself. Agriculture is the fruit of collaboration with stakeholders such as sun-wind-rain-forests-sky-lakes-rivers-moon-birds-insects-ground-animals-humans etc. In order to nurture, to protect, and care for each of the stakeholders.
Pierre Bolduc, president and also part of the family, says,
Soil in my hands makes me smile! I just can remember how old I was when I removed my first stone from the field to make it better. Since I was a child, nature was and still is my world; I have air from Compton in my lungs and blood from Beauce in my veins. I walk my land to give a message: take care, take good care of the land. Working on the land is my great passion.
I say, grab a good-sized chunk, take it home, and enjoy. Be sure to let the cheese get to room temperature before you eat. Great with the Bakehouse’s True North bread and Vermont Creamery Cultured Butter!
Ring up your raclette
