Institut secondaire Keranna

This semi-soft cheese has a smooth surface coated with an orange tint. The cream to light yellow interior is supple and flexible with a rather elastic texture. Le St-Paulin emits a light milk and yogourt aroma. The buttery, nutty, sweet and slightly acidic taste will delight every plate.

- Semi-Firm

- 25% Fat

- 50% Moisture

- Pasteurized, cow's milk

Ingredients : pasteurized partly skimmed milk, bacterial culture, salt, calcium chloride, rennet and/or microbial enzyme.

Le Bâtisseur presents a firm paste of pale yellow color and sparse with a multitude of small irregular openings. This cheese produces buttery, slightly fruity aromas with notes of nuts, mace and malt. Near the crust, we perceive more aromas of wild mushrooms. It will then have the appearance of aged cheddar. Want a tasty but accessible cheese ? Taste only the firm of the cheese.

Try it, you'll love it!

- Firm Paste

- 30% Fat

- 35% Moisture

- 100% Quebec cow's milk

Ingredients : pasteurized cow milk, salt, calcium chloride, bacterial culture.

This bloomy rind of cheese offers a mild aroma of white mushrooms and a fresh flavor with hints of slighlty salted butter. Under the white, downy rind is a cream-colored paste with a texture that varies from chalky to creamy, from the rind toward the center.

- Soft Cheese

- 24% Fat

- 54% Moisture

- Pasteurized, cow's milk

Ingredients : pasteurized milk, bacterial culture, salt, microbial enzyme, calcium chloride, pennicillium candidum.

It is characterized by its smell of olive, sour cream and forest mushrooms. Slightly salty to give way to aromas of hazelnut, lactic butter and wild mushrooms. Its firm and velvety paste of rich cream color has a smooth appearance with a few cracks. Le Franc-Gilles has a rough and marbled crust of brown and black color giving it a whole character.

- Firm Paste

- 31% Fat

- 39% Moisture

- Cow Jersey pasteurized milk

Ingredients : pasteurized milk, salt, calcium chloride, rennet, bacterial culture.

This soft cheese with a bloomy rind has a line of vegetable ash in the center. A smell of mushrooms and fresh cream with the addition of fresh cream (double cream) give us a final salt butter.

- Soft Paste

- 29% Fat

- 50% Moisture

- Pasteurized cow's milk

Ingredients : pasteurized cow's whole milk, pasteurized cream, salt, bacterial culture, calcium chloride, microbial enzyme, food ash in the center.

A soft bloomy rind cheese in the camem,bert family. The unique characteristic of this cheese is it blended composition from both cow and goat milk with a dash of fresh cream. Le Soeur Angèle is a smooth and creamy cheese with a lingering caprine flavoured finish. The creamy and buttery taste is completed by the mushroom aroma of the rind.

- Soft Paste

- 29% Fat

- 50% Moisture

- Pasteurized cow's and goat's milk

Ingredients : pasteurized cow's and goat's milk, pasteurized cream, bacterial culture, salt, calcium chloride, rennet or microbial enzyme.

Matured for 35 days, this brie has a beautiful fluffy rind and creamy texture. Triple cream cheese with a soft, bloomy rind. It stands out thanks to its mushroom aroma and creamy texture.

- Soft Paste

- 42% Fat

- 48% Moisture

- Pasteurized cow's milk

Ingredients : pasteurized milk, bacterial culture, salt, rennet, calcium chloride.

Soft cheese with a bloomy rind that has a pure and fresh taste. This cheese made from cow's milk is produced in small wheels. A real delight that will be a sure success for your receptions or simply as a snacks!

- Soft Paste

- 23% Fat

- 55% Moisture

- Pasteurized cow's milk

Ingredients : pasteurized cow's milk, bacterial culture, salt, microbial enzyme, calcium chloride, penicillium, candidum.

May contain vegetable color.

Soft cheese with a bloomy rind possessing a mushroom and fresh cream smell, resulting from added cream with fresh cream taste and a salted butter finish.

- Soft Paste

- 29% Fat

- 50% Moisture

- Pasteurized cow's milk

Ingredients : pasteurized cow's whole milk, pasteurized cream, salt, bacterial culture, calcium chloride, microbial enzyme, penicillium, candidum.