Fromagerie La Station is a family affair. Four generations of Bolducs have worked on the same farm in the small town of Compton, a few hours north of the Vermont border. At first, they grew asparagus, made maple syrup, and had cows, but eventually, like many farmers, they needed to add another revenue stream. Since their 85 cows graze on wildflower and herb filled pasture in the warmer months and eat a diet of carefully grown hay in winter, they have always had access to high quality milk, so in 2004, they decided to try their hand at cheesemaking! They split the farming and cheesemaking tasks between parents Carole and Pierre, and their three sons Martin, Simone-Pierre, and Vincent, and the results have been excellent.

Raclette au Poivre, a semi-firm Alpine style cheese with a line of pink peppercorns in the center, is one of those excellent cheeses. It is aged in their cellar on wooden boards for a few months until it is smooth, buttery, meaty, tangy, and a little floral from the pink peppercorns. While Raclette au Poivre needs no embellishment, we love it melted on a toasted rye with turkey and Russian dressing, for breakfast with fluffy scrambled eggs and biscuits, or paired with cornichons and a refreshing lager.