École Trilingue Vision Rive-Sud et Petite École Vision Lévis

• Refrigerate after opening
• Intended use: cook and serve
• Shelf life: 6 months
• Storage condition: ambient temperature or refrigerated
• Cooking instructions
• Microwave (1100 watts): Remove film. Cover and cook 30 seconds on high. Stir and repeat at 15-second intervals until internal temperature reaches 74 °C (165 °F). This container is not oven safe.

• Ingredients : Milk chocolate (sugar, cocoa butter, whole milk powder, unsweetened chocolate, soya lecithin and/or sunflower and/or canola (emulsifier), natural vanilla flavouring) • Cream (cream, carrageenan) • Sugars (Glucose syrup) • Sweet clover extract (water, alcohol, sweet clover flowers) 

  Contains: Milk • Soy

• Refrigerate after opening
• Intended use: cook and serve
• Shelf life: 6 months
• Storage condition: ambient temperature or refrigerated
• Cooking instructions
• Microwave (1100 watts): Remove film. Cover and cook 30 seconds on high. Stir and repeat at 15-second intervals until internal temperature reaches 74 °C (165 °F). This container is not oven safe.

• Ingredients : White chocolate (sugar, cacao butter, whole milk powder, soya lecithin and/or sunflower and/or canola (emulsifier), natural vanilla flavouring) • Sugar (maple syrup, glucose syrup) • Cream (cream, carrageenan)

  Contains : Milk • Soy

Fontina has a smooth, elastic texture with a milky aroma and almond butter flavors. It is considered the Danish mozzarella. It grates and slices well.

Firm texture

Fat: 32%

Moisture: 42%

Ingredients: Pasteurized milk, salt, calcium chloride, bacterial culture, microbial enzyme.

Contains: Milk.

Mont St-Benoît is rindless. The firm yet supple and elastic interior, dotted with holes (eyes), offers a hazelnut aroma with slight fermentation accents typical of Swiss-style cheeses. Its delicate hazelnut and buttery flavor will charm you. Excellent cheese for cooking: melts and browns at high temperatures.

Firm Cheese

Fat: 31%

Moisture: 42%

Ingredients: Pasteurized milk, salt, calcium chloride, bacterial culture, microbial enzyme.

Contains: Milk

This firm, crustless, creamy-yellow cheese is made from unpasteurized milk sourced exclusively from the island's dairy farms. This proximity allows the cheese to retain the superior aromatic qualities of milk, as well as the subtle flavours specific to the L'Isle-aux-Grues terroir. This sharp cheddar is available after one year of aging. Its paste is firmer, but melts in the mouth, and offers a clear nutty aroma.

Ingredients: UNPASTEURIZED MILK, BACTERIAL CULTURE, SALT, RENNET, CALCIUM CHLORIDE

This creamy-yellow, crustless, firm, rindless cheese is made from unpasteurized milk sourced exclusively from the island's dairy farms. This proximity allows the cheese to retain the superior aromatic qualities of milk, as well as the subtle flavours specific to the L'Isle-aux-Grues terroir. This extra-sharp cheddar, which has been matured for two years, has a firmer, drier and grainier paste. Its taste is more robust with a more pronounced nutty flavour.

Ingredients: Unpasteurized milk, bacterial cultures, salt, rennet, calcium chloride.

This firm, unripened cheese is made from pasteurized milk. It is a Halloumi-type cheese that truly stands out from other similar cheeses for its distinctive slightly salty and spicy taste which comes from Middle East spices. They give it subtle aromas of star anise, cumin and coconut.

Light up the BBQ!

As it maintains its shape when heated, this cheese is perfect when grilled in the pan or in raclette, or skewered on the BBQ. Once grilled, it can be enjoyed as is, served with an auberine dip or your other favorite vegetables, or served as a salad garnish. Also try it on a refreshing aperitif skewer by combining it with watermelon and zaatar.

A must!

Add Baya, cut into small unroasted cubes, as a garnish for a hot soup. Its light coconut taste will delight your taste buds in coconut milk squash soup and Asian soups, for instance.

Ingredients : pasteurized milk, skimmed milk powder, salt, calcium chloride, microbial enzyme, bacterial culture, spices.

Contains : milk

This firm, pressed and cooked lactose-free cheese is made from pasteurized milk. Its smooth and supple rindless surface presents round holes (eyes) spreaded throughout the paste. Emmental reveals a smell of cooked milk. In the mouth, this same lactic taste is however enhanced by subtle root vegetables (rutabaga) aromas and very light roasting (heated milk, grilled almond) pleasant notes. Add personality to your dishes! Just like St-Guillaume Swiss, the Emmental has remarkable melting properties. It dissolves easily in sauces and fondues. Its slightly sharper taste makes it an excellent recipe enhancer. It adds a lot of personality to a mac ‘n’ cheese, grilled paninis and burgers, just to name a few!

Ingredients : pasteurized partly skimmed milk, bacterial culture, salt, microbial enzyme, calcium chloride.

This hard, pressed and cooked lactose-free cheese is made from partially skimmed pasteurized milk. This Quebec parmesan offers you all the flavors of an Italian Parmesan. A dominant cooked milk aroma can be smelled. In the mouth, its firm and friable texture will also reveal a pleasant salted butter taste, slightly fruity and tangy.

The perfect enhancer!

St-Guillaume Parmesan is the perfect addition to salads, pasta, cooked vegetables and soups. It also goes very well with nuts, fresh figs and pears. When heated, it is easily incorporated into sauces and risottos. It’s the perfect cheese to create beautiful tiles and the best pestos!

Ingredients : pasteurized milk and cream, truffle salt (sea salt, dried truffle, natural flavour), cracked pepper, bacterial culture, potassium sorbate.

Contains : milk