Artisan Cheeses From Quebec Page 2 ( has arrived ! )

PIZY

Pizy is a small cheese that resembles Tomme Vaudoise. It has a mild milky taste with a fresh mushroom aroma which makes it a veritable delight eaten as is or cooked.

Pizy is the name of a tiny Swiss village where Fabienne, the cheesemaker, was raised.

CHEVRONNE

This farmstead cheese is made from pasteurized goat's milk. Similar in shape to its little cousin Le Pizy, its paste is smooth and bright white and covered with a thin layer of bloomy rind. The delicate caprine notes are fresh and subtle

LA GALETTE DE LA TABLE RONDE

La Galette de la Table Ronde is a farmstead cheese made with organic cow milk. Its soft paste revealing notes of fresh cream is covered with a delicate orange washed rind

LE BIQUEROND DE LANAUDIERE

Le Biquerond de Lanaudière is a ripened, log-shaped, goat milk cheese. Its beautifully textured natural rind covers a smooth soft paste with delicately perfumed notes. It is a perfect cheese for a chevre-chaud salad.

The cheesemaker prefers to preserve the integrity of the product, so this artisanal cheese may present little spots of blue mold since no product is used to prevent it

TOMME DES DEMOISELLES

Tomme des Demoiselles is a pressed firm cheese that is aged for more than 6 months. It is made from whole milk supplied from a single herd of Canadienne cows. This rare breed accompanied original settlers to Quebec in the early 1600’s. Their feed comes entirely from the Magdalen Islands region. 

Two beautiful small hills on the Havre Aubert landscape inspired the cheese dairy in christening this cheese.

LES PETITS VIEUX

Les Petits Vieux is a firm cheese aged naturally in a cellar. This farmstead cheese is made from the whole milk of Swiss Brown cows that are put to the pasture in the summer and fed dry hay in the winter.

Both the name and image of this cheese are representative of the grandparents of the cheese dairy’s owners, Émilie Claveau and Eugène Côté

LA MADELAINE

La Madelaine is a soft bloomy rind cheese made from pasteurized sheep milk. Its aromas of dry hay are fine and delicate.

The cheesemaker felt the need to associate her cheese with a woman's name.

Loyal to her roots, she dove back in to the past to find Madelaine, one of her ancestors who came to New-France in 1634

YOGURT FROM SHEEP MILK

Made the traditional way, this yogurt contains solely pasteurized sheep milk and 2 ferments, that’s all. It ferments in the glass jar to form a firm yogurt. The texture is silky and the taste slightly acidulous.