Gymnaska-Voltigeurs

Cheese specially desigh for lovers of the aroma of a friendly bonfire. It is excellent to accompany dried meats. Add a little secret touch to your fondues and raclettes or reinvent the traditional grilled cheese.

With The Boucané, Let yourself go!

Ingredients :: pasteurized whole cow's milk (ferme Bénard Montcerf), bacterial culture, salt, calcium chloride, microbial enzyme, liquide smoke.

Semi-firm cheese with washed and brushed ring, matured in a dryind room for more than nine weeks. It is seprated in its center by a edible vegetable ash. With earthy aromas and vegetable flavor, Le Douanier has a marked presence in the mouth of nuts and green apples.

- Semi-Firm

- 27% Fat

- 46% Moisture

- Pasteurized cow

Ingredients : pasteurized whole milk, bacterial culture, salt, calcium chloride, rennet and/or microbial enzyme, edible ash in the center.

Semi-soft lactose-free cheese, coated with a sunny yellow food wax, made in an artisanal way with pasteurized milk and without modified milk substances, this cheese stands out with its hazelnuts and creamy taste obtained following a controlled maturation of approximately 80 days. This cheese is delicious in gratin or sliced in your favorite sandwiches or paninis. La Fleur de Weedon will also always find its place on a cheese platter during a simple meal or during a wine and cheese tasting.

- Semi-Firm

- 28% Fat

- 41% Moisture

- Pasteurized, cow

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

Ring washed with beer, and pale yellow paste. Soft texture, slidhtly supple. Nutty aroma and fruity flavor with a note evoking St-Ambroise beer.

- Semi-Firm

- 24% Fat

- 50% Moisture

- Pasteurized milk, cow

Ingredients : pasteurized partly skimmed milk, St-Ambroise beer (barley, wheat), bacterial culture, salt, calcium chloride, rennet and/or microbial enzyme.

Missiska BBQ Cheddar is a farmhouse-style cheese with a melt-in-the-mouth texture and a slightly smoky and spicy finish. It will delight your guests served on its own at the end of a meal, or will beautifully enhance any au gratin dish.

Firm cheese

Fat: 35%

Moisture: 39%Ingredients: Pasteurized partly skimmed Jersey milk, Salt, Dehydrated vegetables (garlic, onion, red bell pepper, tomato), Sugars (sugar, molasses powder, maltodextrin), Spices, Microbial enzyme, Calcium chloride, Bacterial culture, Caramel, Smoke flavor, Citric acid, Flavor.

Contains : Milk . Sulfites.

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.