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.

Bleu Lavande: Lavender in the Eastern Townships

 

Bleu Lavande is a thriving lavender farm located in the Eastern Townships of Quebec, about 90 minutes from Montreal. Founded in 2004 in Fitch Bay near Magog, Bleu Lavande began as a pioneering Canadian lavender farm utilizing the Eastern Townships' unique microclimate. Created by founders Pierre Pellerin and Christine Deschesnes, the farm grew into Canada's largest lavender producer before relocating its main immersive agritourism site directly to the current site. From lavender sachets and soap to the recent additions of laundry soap and salad dressing, all the products are free of articial ingredients and celebrate the natural, organic lavender extract made by Bleu Lavande each year.

Beautiful Golden Retriever in the fields of Bleu Lavande 

Created by founders Pierre Pellerin and Christine Deschesnes, 

the farm has grown into Canada's largest lavender producer

The entrance to Bleu Lavande

The lovely shop at Bleu Lavande is full of lots of products made with their fragrant lavender

Fragrant Lavender sachets were for sale in the shop,

and bought one for our car and home to keep the scent alive

Lavender ice cream from Café Bleu 

bleulavande.com

Restaurant King Alexandre in Sherbrooke Québec

Nestled on the corner of King and Alexandre Streets in Sherbrooke Québec, King Alexandre is a culinary gem that beautifully marries Italian inspiration with local market flavours. This elegant establishment brought to life by the talented partnership of Maxime Pothier and Julien Bousquet, showcases an exquisite menu featuring delights such as mushroom cappuccino, oysters, lobster rillettes, risotto, and octopus, with one of the most extensive drink selections in town, including a diverse wine list. With Chef Stephen Loisier at the helm, King Alexandre invites you on an exceptional culinary adventure and a celebration of the richness of Quebec’s terroir. Arriving for menu midi lunch while on a 'Véloroute Gourmande' inspired culinary and cheese tour through the Eastern Townships with great friends, we enjoyed King Alexandre's sensational selection of refined, fresh, and creative dishes crafted by the enormously talented Chef Losier.

Restaurant King Alexandre in Sherbrooke Québec

The elegant bar at King Alexandre

The King Alexandre Table d'Hôte Menu Midi 

Johannes Zillinger Velue Weiss, and light and refreshing Austrian blend of 

of Grüner Veltiner with Riesling and Gelber Muskateller

A light, crisp and summery white wine

Our delightful server was a friend of both of the owners - Maxime and Julien - and chef Loisier

Salade du Moment

Velouté aux Asperges du Moment

Le pain et le beurre

Poisson du Jour - Grilled Salmon with pattypan squash and radishes

garnished with chives

Salade du Poire with prosciutto, beets and mesclun with

a white balsamic vinagrette with honey and lemon

Chef Stephen Loisier is at the culinary helm

Tartare de Beouf a la Puttanesca with capers, parsley, red onion, 

 black olives and parmigiana garnished with chives and samphire and served with frites

The chef's ultimate frites

Mignardise du Moment - Local Strawberries with plums, ground pistachios and homemade shortbread

Chef Stephen Loisier

www.kingalexandre.com

L'Abbaye de Saint-Benoît-du-Lac & Fromagérie

 

L'Abbaye de Saint-Benoît-du-Lac is a Benedictine monastery nestled in Québec's scenic Eastern Townships on the west shore of Lake Memphrémagog. Founded in 1912 by French monks, the Abbey is famous for its stunning Gothic Revival architecture, peaceful lakeside setting, and serene abbey grounds. The monastery, which began producing cheese in the 1940s, is renowned for its cheese-making and artisanal products, particularly it's award-winning blue cheese and aged cheeses, blending European monastic traditions with Quebec terroir, attracting visitors and gourmet lovers from around the region. Thos visiting the Abbey can also enjoy guided tours, religious services, and quiet contemplation in a tranquil natural setting surrounded by rolling hills and Lake Brome.

Entrance to the Abbey

The modern interior of L'Abbaye de Saint-Benoît-du-Lac

The inner cloisters and private walkways are used daily by the resident Benedictine community 

for silent prayer are part of the cloistered monastic enclosure

The modern Abbey Church

One of the Monks playing the organ was a real treat as we were touring the church

It's possible to have a Mass celebrated in your name or in the name of a loved one

The monks of the Saint-Benoit-du-Lac abbey have been making cheeses since 1943 

and created their first blue cheese named 'Ermite', Canada's first blue cheese

The award winning Bleu Bénédictine cheese

Frère Jacques Cheese

Mont St-Benoît Cheese, a mild cheese similar to Swiss

Cheese Cards, a firm unripened cheese made from pasteurized milk

and one of the key ingredients of Québec's signature poutine

www.abbaye.ca

Maple Bacon Beans

Recipe courtesy of Saint Benoit du Lac Abbey

Serves 4

1 lb small Navy beans

1 large white onion, coarsely chopped

2 garlic cloves, thinly sliced

1 tsp mustard powder

1/2 tsp red chile flakes

2/3 cup maple syrup

6 strips thick-cut smoked bacon, cut into bite-sized pieces

2 parsley sprigs, leaves only, coarsely chopped

Salt and freshly ground black pepper, to taste

In the morning, place the beans in a colander and rinse under cold running water to remove any excess debris. Transfer them to a large bowl and cover the beans with at least 3-inches of water. Soak the beans for 12 hours.

Just before bedtime, preheat the oven to 250°F. Drain the beans and transfer to a Dutch oven or a 1 gallon or larger heavy-bottom pot with a tight-fitting lid along with the onion, garlic, mustard, chile flakes, maple syrup, thick-cut bacon and parsley. Season with salt and pepper and cover with enough water to cover by 2-inches. Bake overnight. Wake up on a cozy holiday morning to the most comforting breakfast you’ve enjoyed in ages.