A washed-rind French Muenster-style cheese named for an uncle, Holy Brother Laurent Boucher, who made frequent trips from Montreal to the farm during his lifetime. This cheese is very aromatic, dense, and tangy. It melts well and is traditionally served over boiled potatoes. Serving suggestion: A great addition to creamy meat sauces, or at the side of a wine-poached pear as dessert. We simply eat it alone with crusty bread at the side, savoring each bite. An A.C.S. award-winner.
