Fondation de l'école Alfred Desrochers

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.

The regular raclette is a semi-soft cheese, surface-ripened cheese aged for approximately 8 weeks. It has a marked flavor of hazelnut with notes of milk and butter. It's name originates from the french word -racler- meaning to scrape , a reference to scraping the melted cheese from the wheel onto the potatoes.

- Semi-Firm

- 26% Fat

- 48% Moisture

- Pasteurized cow's milk

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

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.

Le P'tit Blanchon is the perfection of lightness. It is a cheese with a very mild taste, creamy, smooth and low in fat. Versatile, it will serve as en accompaniment to rusks and warm breads or as an ingredients in several recipes, such as cheesecakes, pasta, salad and much more.

- To Spread

- 13% Fat

- 75% Moisture

- 100% pasteurized cow

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