Le Marquis de Témiscouata: Pasteurized Cow’s Milk Cheese

Crème de la crème, the Marquis is enveloped by a mushroom aroma, and complemented by a creamy almost runny center that releases delicate milky notes. During its weeks of affinage, it becomes covered by a beautifully refined white coat. This cheese is made from the rich milk of Jersey Cows. A herd is abundant in the lush Témiscouta region. This cheese (a favourite of the cheesemaker) affectionately takes his nickname: Le Marquis.

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Asparagus Salad and Crostinis Topped With Le Marquis de Témiscouata

Ingredients
1 lb (450 g) Quebec’s asparagus
125 ml (1/2 cup) chorizo, thinly sliced
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) olive oil
5 ml (1 tsp.) honey
Zest and juice of 1 lemon
1 shallot, thinly sliced
15 ml (1 tbsp.) mint, finely chopped
15 ml (1 tbsp.) chives, finely chopped
4 slices of Le Marquis de Témiscouata
1 l (4 cups) mesclun lettuce
8 crostini
Salt, pepper

Preparation

1. Preheat the oven to broil.
2. Blanch the asparagus in salted boiling water for about 5 minutes.
3. Drain and rinse with ice-cold water to cool it down, and then chop.
4. In a frying pan, grill the chorizo slices in butter. Set aside on a paper towel.
5. In a large bowl, beat together the olive oil, honey, zest and juice of a lemon, shallot, mint and chives. Add salt and pepper. Set aside.
6. Divide the slices of Le Marquis de Témiscouata onto 4 crostinis. Bake for 5 minutes or until cheese is melted.
7. Toss the asparagus and lettuce with vinaigrette dressing. Add salt and pepper. Top salad with grilled chorizo slices.
8. Before serving, divide the asparagus salad among 4 plates and place a crostini with melted Le Marquis de Témiscouata onto each dish.