Fromagerie les Broussailles: Artisanal Goat Cheese

 

Fromagerie les Broussailles is a small cheesemaker in the small hamlet of Martinville, in the Eastern Townships of Québec. It is certified organic and has been dedicated to raw milk cheese making since 2015. A dream come-true after a short stay in France that triggered the spark, it was followed by a 10-year stay in Switzerland where Jean-François Clerson and Julie Labrecque learned about the biodynamic approach of cheese making that influences their work today. The farm makes raw milk cheeses from its own alpine goats and regional sheep, which the couple tend to every day. 

"We believe that raw milk reflects the true character of the terroir. Lactic cultures native to the area are able to express themselves, delighting the senses. Our cheeses boast complex, unique flavours that shift with the changing seasons. We process our herd’s milk, as well as milk from a regional organic producer’s sheep herd into certified organic raw milk cheeses. Our traditional know-how produces rustic cheeses that evolve with the seasons, and where everything reflects harmony with nature. Taking care of our animals is particularly important to us. You will be charmed when meeting them at the farm." We saw this first hand while visiting Jean-François, Julie and their enigmatic herd of friendly goats, and also purchasing a selection of their cheeses including the Broussaillon Chèvres and Tomme des Broussailles.

Fromagerie les Broussailles is a small cheesemaker in the small hamlet of Martinville

Nestled in a large barn, Fromagerie les Broussailles is owned and run by 

Jean-François Clerson et Julie Labrecque

The small cheese shop and fromagerie is tucked away in the tiny Barn Boutique 

Julie Labrecque showing her Fromagerie les Broussailles cheese

Tomme des Broussailles is a firm cheese made from organic raw goat's milk

"La cave est généreuse cette année"

Farmhouse soft-ripened chèvre goat cheese 'Le Broussailon' 

made from organic raw goat's milk

Jean-François Clerson making the chèvre

One of the herd of goats

"Well-dried hay, full of fine natural grasses, is the foundation of a healthy diet for our goats"

"Easier to digest, rich in essential nutrients, and naturally gentle on sensitive stomachs,

our cheese is made from pure goat's milk, which is packed with nutrients"

Jean-François Clerson et Julie Labrecque pose with their herd of goats in the fields of Martinville

Tomme des Broussailles are made from the raw milk of our goats and certified organic

Jean-François and the herd of alpine goats and regional sheep

Jean-François taking the herd for a walk

www.fermelesbroussailles.com

Autumn Tartines with Tomme from Ferme des Broussailles

Serves 2

Recipe courtesy of Max Dubois

2 ripe Anjou pears, one diced & one sliced

20 ground cherries

1 sprig of rosemary

A few slices of coppa

5 oz Tomme des Broussailles cheese

1 tbsp maple sugar

2 slices of rustic country bread

Microgreens

In a small saucepan, cook the ground cherries, diced pear, rosemary, and maple sugar in butter. Let the mixture stew for a few minutes until soft. Remove from heat. Toast the bread slices. On each slice, layer coppa, pear slices, and cheese. Repeat the layering. Toast again to melt the cheese. Finish by topping with a little of the pear and ground cherry compote, a sprinkling of maple sugar, and microgreens.