Le Clandestin

Fromagerie le Détour

Le Clandestin

Type

Soft paste; washed rind

Milk

Blend of pasteurized sheep and cow milk

Region

Bas-Saint-Laurent

Maker

Fromagerie le Détour

Fat %

33

Moisture %

46

Format

1,2 kg

Age

30 days

  • Sheep
  • Cow
  • Pasteurized

Le Clandestin has a slightly sticky orange rind. Its soft beige paste is chalky in the middle and becomes runny with ripening. It features rustic farm aromas and strong lactic flavours with a slight tang.

Introduced in 2004, Le Clandestin was the first Québec cheese to combine ewe milk with another type of milk. Its name is a historical reminder of the region, referring to the American Prohibition Era (1919 to 1933), when alcohol smuggling was prevalent in the region.

Cheesemaker

The idea of opening a cheese dairy first occurred to Mario Quirion at the end of the 90’s. The Beauce native had always wanted to start his own business. When he suggested the idea of making cheese to his wife, Ginette Bégin, she was immediately on board. They quickly selected Ginette’s home region of Témiscouata for their enterprise. The couple had their heart set on developing the terroir of this region, which had not seen a cheese dairy for 35 years. Since they wanted to focus on cheesemaking rather than dairy farming, they wanted to be close to milk supplies. The facility began producing cheese in 1999.

Read More