Cendrillon is one cheese that its makers bill as “the best cheese in the world.” That is, it won first prize at the World Cheese Awards in 2009. The lady who invited me to taste it seemed oh so proud of this Canadian cheese, one of the few I’ve ever encountered. Did it deserve the title “best cheese in the world?” I won’t say I’m qualified to be the judge of that. It certainly was a fine cheese! This particular piece I tasted was just getting gooey around the edges–it was still fairly young. The paste, however, was very smooth and creamy, the balance of tang and milkiness was exquisite, and the flavor lingered on the tongue well after swallowing. I’d say it was middle of the road in terms of strength. Maybe that’s what I saw in it, a surface-ripened goat cheese (my favorite type!) well balanced in nearly every way. I’d highly recommend it!
Another cheese offered by the Maison Alexis de Portneuf is Moon Dust, a triple cream cow’s milk covered in vegetable ash if I remember correctly. It too was very fine, like softened butter, with only a slight tang so characteristic of triple crèmes.