L'Adoray has an orangey rind and an ivory-coloured, supple and creamy paste. Strapped with spruce bark, it features lactic, woodsy aromas and slightly spicy flavours of butter, wood and straw.
Introduced in 2016, the cheese is named for the grandfather and father of cheesemaker Alain Boyer: Adorice and Raymond.
Type: Soft paste; mixed rind
Milk: Pasteurized cow milk
Maker: Fromagerie Montebello