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Le Cendrillon

Le Cendrillon
Cephas / CC BY-SA 4.0

  • Made from pasteurized goat's milk

  • Country of origin: Canada

  • Region: Quebec

  • Type: soft

  • Fat content: 25%

  • Texture: creamy and smooth

  • Rind: ash coated

  • Colour: ivory

  • Flavour: acidic, pronounced, sour

  • Aroma: goaty

  • Producers: La Maison Alexis de Portneuf Inc.

Le Cendrillon ("Cendrillon" means "Cinderella" in French) is a vegetable ash-covered, soft, surface-ripened goat cheese that was crowned the 'Best Cheese in the World' at the 2009 World Cheese Awards. It was the first cheese from Quebec to ever receive such a prestigious honour. Also the cheese has won several awards: Bronz at International Cheese Awards 2017 and International Cheese Awards 2019, and World Cheese Awards 2018.

This triangular, log-shaped cheese has got a smooth ivory body enveloped by a marble-textured rind. The flavour is pretty strong, acidic and slightly sour. When young, the overall taste is mild, but as it ripens, the flavour becomes more pronounced, with the rind acquiring a bit of spice.

Le Cendrillon pairs well with a Loire wine (white) or Amber Ale.

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