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Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
Artisan Cheeses From Quebec Page 1 ( has arrived ! )
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 CANOTIER DE L'ISLE

Aged one year, Canotier de l'Isle is a firm paste cheese ripened on the surface. Under the delicate rind of ocre shades, the ivory paste reveals the very typical taste of hazelnut, with pleasant fruity and creamy notes. The artisanal method used to make the Canotier de l'Isle is inspired by an ancestral recipe perfected by the first cheesemakers who arrived on the island at the beginning of the 20th century.

The label shows a painting by the artist Robert Gagné from l'Isle-aux-Grues. The painting represents the transport of materials and mail by ice canoe, the only way to reach the island in winter during the era of the first cheese factory in the nineteen hundreds

CHEMIN HATLEY

Three or eight months aging are offered for Hatley Road. This firm paste farmstead cheese is certified organic. It has a distinct floral and fruity aroma.

The Hatley Road gets its name from the road that was used by the stage-coaches traveling between Quebec City and Boston. Today, it's along this road that the farm and cheese factory are situatedJeune-Cœur is a farmstead cheese ripened  for 3 weeks. Its bloomy rind and soft paste have a melt-in-your-mouth texture. The main flavour and aroma notes are cream and mushroom.

JEUNE COEUR

Jeune-Cœur is the name given to the young juvenile Harp Seal from Greenland.

COMTOMME

The Comtomme cheese is produced directly on the family farm from organic milk and aged for 60 to 90 days on wood boards. It has a copper-coloured washed rind and golden ivory paste, with a fruity aroma of apples and butter while the texture is smooth, melts quickly and is not sticky. This cheese is excellent served on a platter or used in a raclette.

The name refers to the town (Compton) where it is produced as well as to the type of cheese: the tomme

GEDEON

Gédéon is a medium cheddar. This farm cheddar is made from the whole milk of Swiss Brown cows that are fed in the pasture in the summer and dry hay in the winter. It has a smooth texture and fruity taste.


This cheese was named in honour of the village located near the cheese dairy, Saint-Gédéon, Lac St-Jean

LOUIS D'OR

This beautiful 40 kg wheel is remarkable because of its size and its flavour. Inspired by know-how from the Jura region, the cheesemaker produced this magnificent cheese with its fine, complex flavours, which are already eloquently expressed after 9 months of ripening.

Louis d’Or cheese gets its name from the Louis d’Or farm, which produces the milk used to make it. Louis was the second Morin to take charge of the farm. He added the word “d’Or” (meaning gold) to his name. This was like a little wink to signify reference to the French coin used under the reign of Louis XIII in 1640

RACLETTE DE COMPTON

Raclette de Compton is a certified organic farmstead cheese made with cow milk. Ripened for 60 to 90 days, it has a semi-firm golden paste. This cheese has a coppery-coloured washed rind and a supple, melting texture. It exhudes a subtle fruity aroma of butter and crab apples making it well balanced on the palate. La Raclette de Compton is an all-round all-occasion cheese

THE RANG DES ILES

The Rang des Îles is a farm cheese made from the whole milk of Brown Swiss cows. This square-shaped, soft cheese has a pleasing tenderness and a mixed shiny rind. It is mild tasting and preserves a hint of sugar.