Cheeses |
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Baluchon
CHAMPION AT THE 2009 CANADIAN CHEESE GRAND PRIX.
Semi-ferm cheese ripened for 2 months. Sweet farmer aromas with a hazelnut flavor and an aftertaste of sweet clover. |
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Réserve La Pérade
SECOND PLACE IN THE 2009 BRITISH EMPIRE CHEESE SHOW.
Firm cheese ripened for 5 months. It contains, through its creamy and melting texture, flavors of sweet clover and walnuts. |
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Champlain
WINNER OF THE QUEBEC FINE CHEESE CONTEST, SÉLECTION CASÉUS 2009.
Soft cheese ripened for 45 days. It has a sweet taste of cream and butter, followed by a flavor of black olives. |
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Roy Léo
FINALIST IN THE FARMER CHEESE CATEGORY OF THE CANADIAN CHEESE GRAND PRIX 2009.
Hard cheese made from raw milk ripened for 7 months. Its flavor resembles a blend of Parmesan & Swiss cheese with a hint of citrus as the aftertaste. |
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Fondue du Chef
A delicious blend of the Baluchon, the Réserve La Pérade and the Roy Léo. |
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