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Produced in the Outaouais region of Quebec from pasteurized cow’s milk, this mixed rind cheese is so rich and soft that it is strapped with spruce bark by the cheesemaker prior to its 21 day ripening period to prevent it from collapsing. Rich, unctuous, and creamy; Adoray is a supple, ivory cheese that offers up a mélange of flavours such as salted butter, spices, damp hay, and wood shavings; the latter derived from the cambium strips which lovingly encircle the wheels.

Adoray pays tribute to Adorice and Raymond, respectively the grandfather and father of artisan cheesemaker Alain Boyer of Montebello Quebec who was inspired by the respect of the word and the value of the work of both men.

Pairs well with crisp white wines, dry rosés, or a light-bodied red with low tannins, this truly Canadian cheese is best complemented with apple, berry, stone fruit, tropical, melon, or citrus notes.


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