Distinctive Features
L’Original cheese typically forms a medium-sized wheel weighing about 2.5 kilograms. Its rind boasts a reddish-orange hue, a result of regular brine washing during the aging process. The paste inside is a pale ivory colour, appearing supple and slightly glossy.
The texture is exceptionally smooth and pliable, offering a gentle resistance when cut. It has a high moisture content, contributing to its creamy, almost spreadable consistency when at room temperature. The aroma is pungent and earthy, characteristic of washed-rind cheeses, yet the flavour remains remarkably mild and buttery with subtle savoury notes.
Cheese Varieties
The primary variety of L’Original is the classic version aged for approximately 60 days. Some producers offer an extended aging option, where the cheese matures for over 90 days. This longer aging develops a firmer texture and a more pronounced, complex flavour profile.
While the core recipe remains consistent, subtle variations can occur between different dairy producers in Quebec. These differences are often influenced by the specific terroir and the unique bacterial cultures used. However, L’Original maintains a consistent identity as a high-quality, accessible washed-rind cheese.
History and Traditions
L’Original was developed in the late 20th century as part of Quebec’s artisanal cheese renaissance. It emerged from the Fromagerie du Presbytère in Sainte-Élizabeth-de-Warwick, a region known for its rich dairy farming heritage. The cheese was created to offer a distinctly Quebecois interpretation of a classic European-style washed-rind cheese.
The region is famous for its high-quality milk production, a result of its lush pastures and cool climate. Quebec is also renowned for its cider, craft beer, and maple syrup, which often pair beautifully with local cheeses. L’Original itself has become a staple on cheese boards across Canada, representing the innovation and quality of modern Quebec cheesemaking.
Production Process
Producers make L’Original using pasteurized milk from local Holstein and Jersey cows. The milk is gently warmed and inoculated with specific mesophilic starter cultures. Rennet is added to coagulate the milk, forming a firm curd over a period of 45 minutes.
The curd is then cut into small pieces to release the whey. It is stirred gently before being hooped into round moulds, where it is pressed lightly. The young cheeses are unmoulded and placed in a brine solution for salting. They age in humid cellars for a minimum of 60 days, during which time affineurs regularly wash the rinds with a brine solution to encourage the development of the characteristic orange Brevibacterium linens mould.
Wine or Beverage Pairings
A crisp, dry cider from Quebec is a perfect regional pairing for L’Original. The effervescence and apple notes cut through the cheese’s richness beautifully. A Belgian-style Saison or a malty Abbey Dubbel from a local microbrewery also complements its earthy rind and creamy texture.
For wine lovers, a light-bodied Pinot Noir from Burgundy or Ontario offers red fruit flavours that harmonize with the cheese. An off-dry Riesling from Germany or British Columbia provides a bright acidity that balances the butterfat. A rich, nutty Amontillado Sherry can also be a surprising and delightful match for its savoury depth.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears provide a refreshing contrast to the creamy texture of L’Original. Their natural sweetness and slight acidity cleanse the palate between bites. Figs, either fresh or in a jam, offer a jammy sweetness that enhances the cheese’s buttery notes.
For vegetables, cornichons or pickled onions introduce a sharp, vinegary tang that cuts through the fat. Roasted walnuts or pecans add a crunchy texture and a toasty flavour that complements the earthy rind. A simple green salad with a sharp vinaigrette served alongside can also be an excellent accompaniment.
Suitable Meat and Fish dishes
L’Original melts superbly, making it an ideal topping for a gourmet burger or a classic croque-monsieur. Its creamy nature adds richness to a grilled chicken sandwich or a warm turkey club. It can also be diced and incorporated into a savoury bread stuffing for poultry.
For a more refined dish, try placing a slice of L’Original over a freshly grilled steak just before it rests. The residual heat will gently melt the cheese into a luxurious sauce. It pairs wonderfully with smoked salmon on a bagel or can be used in a creamy sauce for baked white fish like cod or halibut.
Presentation
Remove L’Original from the refrigerator at least one hour before serving. This allows it to reach the ideal serving temperature of 18 to 20 degrees Celsius. At this temperature, its aroma and flavours are fully expressed, and its texture becomes perfectly creamy.
Present the whole wheel or a large wedge on a wooden board or a slate cheese plate. Use a sharp cheese knife with a pointed end for cutting and serving. Accompany the cheese with its suggested pairings, arranging them aesthetically around the central piece. Provide separate small knives for guests to serve themselves to prevent flavour transfer between different cheeses on a shared board.
Recipe Ideas
L’Original and Caramelized Onion Tart
This tart makes for an elegant appetizer or a light lunch. The sweetness of the slowly cooked onions provides a perfect counterpoint to the savoury, creamy cheese. It is best served warm, allowing the flavours to meld together beautifully.
A simple shortcrust pastry forms the base, which is pre-baked to ensure it stays crisp. The filling is a luxurious combination of soft onions and melted L’Original. A sprinkle of fresh thyme adds an herby note that ties everything together.
- 1 sheet of ready-rolled shortcrust pastry
- 3 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 200g L’Original cheese, rind removed and cubed
- 2 sprigs of fresh thyme, leaves only
- 1 egg, beaten (for egg wash)
- Preheat your oven to 190°C. Line a 25cm tart tin with the pastry, prick the base with a fork, line with baking paper, and fill with baking weights. Blind bake for 15 minutes. Remove the weights and paper and bake for another 5 minutes until pale golden. Remove and set aside. Reduce oven temperature to 180°C.
- Meanwhile, heat the oil and butter in a large pan over low heat. Add the onions and cook slowly for 25-30 minutes, stirring occasionally, until deeply golden and caramelized. Season with salt and pepper.
- Spread the caramelized onions evenly over the pre-baked pastry base. Scatter the cubed L’Original cheese and thyme leaves over the onions.
- Brush the exposed pastry edges with the beaten egg. Bake for 20-25 minutes until the pastry is golden and the cheese is melted and bubbling. Let cool for 10 minutes before slicing and serving.
Quebecois Poutine with L’Original Cheese Curds
This recipe offers a gourmet twist on the classic Canadian comfort food, poutine. Using L’Original instead of traditional fresh cheddar curds adds a deeper, more complex flavour. The creamy melt of the cheese combines perfectly with the rich gravy and crisp fries.
The key to this dish is achieving the right texture contrast between the hot gravy, the melting cheese, and the crispy potatoes. Using high-quality, freshly made fries is essential. A rich, savoury beef-based gravy brings all the elements together into a decadent and satisfying dish.
- 1 kg Russet potatoes, cut into 1cm thick fries
- 1 litre vegetable oil, for frying
- 300g L’Original cheese, rind removed and cut into 2cm cubes
- 500ml rich beef gravy, hot
- Salt, to taste
- Soak the cut potatoes in cold water for 30 minutes. Drain and pat them completely dry with a kitchen towel.
- Heat the oil in a deep fryer or large, heavy pot to 160°C. Fry the potatoes in batches for 5-6 minutes until cooked through but not coloured. Remove and drain on paper towels. Increase the oil temperature to 190°C.
- Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain immediately and season generously with salt.
- Divide the hot fries among serving bowls. Scatter the cubes of L’Original cheese over the fries. Ladle the hot beef gravy over the top, allowing it to melt the cheese. Serve immediately.
Similar Cheeses and Alternatives
L’Original finds its closest relatives in the French washed-rind cheeses like Pont-l’Évêque or Reblochon. Pont-l’Évêque offers a similar square format and a pungent aroma with a slightly stronger, more farmyardy flavour. Reblochon from Savoie is another semi-soft washed-rind cheese with a creamy texture and nutty notes, though it is often made with raw milk.
Within Canada, Oka cheese is a notable alternative, also a washed-rind cheese from Quebec with a monastic history and a similar supple texture. Another excellent option is Louis d’Or, a more recent award-winning Quebec cheese that is firmer and aged longer but shares the same meticulous craftsmanship. For those seeking a milder introduction to washed-rind cheeses, a young Taleggio from Italy provides a buttery, tangy profile with a less assertive rind.