This is a firm cheese which is very mild and has a hazelnut flavour. It is similar to gruyere cheese and has holes in it. It has been made since 1968 and is a classic cheese.
Distinction: 2nd place / 2e prix, The Royal Agriculture Winter Fair 2012
This firm cheese was ripened for 3 months. It has a sweet and lightly creamy texture with a delicate aroma. The smoking of this cheese gives it a honey-coloured exterior. This cheese is surprisingly tasty and worth discovering.
Distinction: “Best New Cheese” 2014 Canadian Cheese Awards; Sélection Caseus 2016
This is a firm cheese with a yellow-orange crust which has a more pronounced hazelnut flavour than the Mont Saint-Benoit. This cheese is loved by both children and adults.
Distinction: 3rd place / 3e prix, The Royal Agriculture Winter Fair 2012; 2nd place / 2e prix, British Empire Cheese Show 2015 et 2017.
This is a firm cheese which has had a longer ripening time which gives it its taste of toasted almonds and melted butter so appreciated by people.
Distinction: Sélection Caseus 2013 & Prix de l’école de laiterie – Lauréat dans la catégorie «Fromage affiné dans la masse avec ouvertures d’affinage».
This firm cheese is of the gruyere family. It is recognized by its orange colour. It is ripened for more than 60 days which gives it its distinctive character. It is a culinary delight in sandwiches or on crackers!
This is a firm cheese made from goat’s milk. This cheese, of the gruyere type, has a delicate flavour. It is known for its light fruity and sweet taste.
Distinctions: 1st place / 1er prix – Royal Agriculture Winter Fair 2012 & British Empire Cheese Show 2012
Veined blue cheese. Its slightly creamy texture lets you rediscover the “Roqueforti” flavour so typical to this type of cheese.
Distinctions: 1st place / 1er prix, Royal Agriculture Winter Fair 2012; 1st place / 1er prix, British Empire Cheese Show 2012 & 2018; Sélection Caseus 2015