The Missinaïbi
The Missinaïbi has been named after a significant river in our area, west of Kapuskasing, traveling through the municipality of Mattice-Val Côté.
Inspired by Camembert, it has a slightly acidic flavour. Therefore, the Missinaïbi pairs well with cider, fruity red wines, and jams. According to François, jasmine tea also pairs well with this cheese. The Missinaïbi can easily be heated in the oven and accompanied with jellies or other mixtures (Ex.: toasted nuts and maple syrup).
A glimpse of History:
The origins of Camembert are unclear, but legend says its production started during the French Revolution, when a priest from the municipality of Brie went into hiding in the municipality of Camembert. Grateful for the hospitality provided by his host, he taught him the secret of Brie cheese. Of course, the process was modified slightly over time and became very popular.
In the 19th Century, rich Parisians would visit the nearby beaches and tasted this cheese. With the advent of the railroad and better packaging, this cheese became a staple in Paris. During World War I, Camembert became part of the daily ration of soldiers, ensuring the popularity across all of France.
A glimpse of History:
The origins of Camembert are unclear, but legend says its production started during the French Revolution, when a priest from the municipality of Brie went into hiding in the municipality of Camembert. Grateful for the hospitality provided by his host, he taught him the secret of Brie cheese. Of course, the process was modified slightly over time and became very popular.
In the 19th Century, rich Parisians would visit the nearby beaches and tasted this cheese. With the advent of the railroad and better packaging, this cheese became a staple in Paris. During World War I, Camembert became part of the daily ration of soldiers, ensuring the popularity across all of France.
