Our cheeses
Our 12 exceptional cheeses.
Bleu d'Élizabeth
Natural rind | Semi-firm cheese | Blue-veined
Blue Elizabeth is a cheese made from thermized milk. Its semi-soft paste with internal mold is covered with a natural rind dotted with ochre spots that contains beautiful bluish, sometimes even greenish, veins due to the presence of Penicillium Roqueforti. This cheese will please even the most discerning palates with its perfect balance of salt and its unique taste!
Cow's milk
Refining
60 days
Aroma
Fruity
Food and wine pairing
Ice wine from the Eastern Townships
Niagara Peninsula Icewine
Awards and distinctions
Caséus d'or, Best blue cheese at the Grand Prix des fromages canadiens, Best blue cheese at the Grand Prix des fromages canadiens, Caséus Émérite, Best blue cheese in Quebec.
Brie Paysan
Bloomy rind | Soft cheese
Made from pasteurized whole milk, Brie Paysan is a soft cheese with a white, bloomy rind. After 21 days of maturation, it develops a melting, creamy texture, revealing generous aromas of warm cream, accompanied by subtle vegetal notes, sometimes reminiscent of cabbage or turnip.
Cow's milk
Refining
30 days
Aroma
Cream, vegetable, cabbage, turnip.
Food and wine pairing
Frontenac gray in oak barrels from Montérégie
Finely oaked Chardonnay from the Okanagan Valley
Awards and distinctions
Future
Champayeur
Pasteurized cow's milk | Soft cheese | Bloomy rind
Champayeur is a soft cheese with a bloomy rind. Made using the traditional methods of making certain goat cheeses, such as lactic curd, Champayeur has a fine, soft, and slightly chalky texture. It has aromas of cream, fresh butter, and mushrooms.
Cow's milk
Refining
30 days
Aroma
Butter, cream.
Food and wine pairing
Frontenac gray in oak barrels from Montérégie
Finely oaked Chardonnay from the Okanagan Valley
Awards and distinctions
Future
Aged cow's cheddar
Unpasteurized cow's milk | Firm paste
Matured in a cellar for two years, Presbytère Cheddar is made from unpasteurized cow's milk and molded in traditional cotton. With its brittle texture and strong fruity aromas, this strong-tasting cheddar will delight lovers of characterful cheeses.
Cow's milk
Refining
2 years
Aroma
Fruity, animal.
Food and wine pairing
Future
Awards and distinctions
Future
Cinter
Pasteurized goat's milk | Fresh pasta
The Cinters are a trio of fresh goat cheeses—plain, with herbs, garlic flower, or ash—made from milk from a nearby goat farm. Their smooth, creamy texture offers a lovely freshness on the palate, with lactic and slightly acidic aromas typical of fresh curd.
Goat's milk
Refining
2 days
Aroma
Lactatic, fresh cayenne, slightly acidified.
Food and wine pairing
Future
Awards and distinctions
Future
Laliberté
Pasteurized cow's milk | Soft triple cream cheese | Bloomy rind
With its smooth, creamy texture, Laliberté seduces with its aromas of mushroom and crème fraîche, all supported by a white, bloomy rind. A mild, rich, and generous cheese.
Cow's milk
Refining
30 days
Aroma
Mushroom, crème fraîche.
Food and wine pairing
Frontenac gray in oak barrels from Montérégie
Finely oaked Chardonnay from the Okanagan Valley
Awards and distinctions
Grand champion for soft cheese at the Grand Prix des fromages canadiens, Caséus Laureate for cow's milk cheese with bloomy rind, Caséus Laureate for fresh cow's milk cheese.
Louis d'Or
Raw cow's milk | Firm cheese | Washed rind
An iconic cheese from the Fromagerie du Presbytère, this imposing 40 kg wheel is inspired by Jura expertise. Aged for 6 months to 4 years, Louis d'Or reveals fruity and nutty aromas that become richer over time. It takes its name from the Louis d'Or Farm, where its exceptional milk comes from.
Cow's milk
Refining
6 months to 4 years
Aroma
Fruity, nutty.
Food and wine pairing
Frontenac gray in oak barrels from Montérégie
Finely oaked Chardonnay from the Okanagan Valley
Awards and distinctions
Best Canadian Farmhouse Cheese, Canadian Grand Champion, all categories combined, Best Raw Milk Cheese in Quebec, Caséus d'Or, Caséus Longaevi, 3rd place all categories combined at the American Cheese Society.
Pionnier
Raw cow and sheep milk | Firm cheese | Washed rind
Born from a collaboration between two passionate cheesemakers, the Pioneer is a 40kg wheel made from a blend of raw sheep's and cow's milk. Its 10- to 12-month maturation process reveals a firm texture and complex aromas: butter, brown sugar, macadam, with a floral touch reminiscent of great alpine cheeses.
Cow and sheep milk
Refining
30 days
Aroma
Buttery, floral.
Food and wine pairing
Marquette of Central Quebec
Prince Edward County Pinot Noir
Awards and distinctions
Grand Champion at the Royal Agricultural Winter Fair, Caséus Bronze.
Religieuse
Raw cow's milk | Semi-soft cheese | Washed rind
A semi-soft farmhouse cheese, La Religieuse offers a melting texture and aromas of fresh mushrooms and tangy cream. Aged for 3 to 6 months, this 6 kg wheel is ideal for melting, grilling, or simply enjoying. Its name pays homage to the famous crispy crust beloved by fondue lovers.
Cow's milk
Refining
3 to 6 months
Aroma
Butter, mushrooms, cream.
Food and wine pairing
Frontenac gray in oak barrels from Montérégie
Finely oaked Chardonnay from the Okanagan Valley
Prix et distinctions
1ère et 2e place à la Royal Agricultural Winter Fair, CASEUS d'Or en 2019, CASEUS Bronze en 2017, CASEUS gagnant en 2023, 2022 et 2018 - Fromage à croûte lavée, mixte ou naturelle, pâte demi-ferme
Treizième apôtre
Unpasteurized goat's milk | Semi-soft cheese | Washed rind
The Thirteenth Apostle is a semi-soft farmhouse goat's milk cheese, carefully aged for over three months. Its washed, ochre-orange rind envelops a creamy white interior with a rich, melting texture. Its aromas of caramel, toasted hazelnuts , and fruit offer surprising complexity for a goat's milk cheese.
Cow and goat milk
Refining
3 months
Aroma
Caramel, roasted hazelnuts, fruity.
Food and wine pairing
Fruity and generous
Prix et distinctions
Grand Champion à la Royal Agricultural Winter Fair
CASEUS Bronze
CASEUS gagnant 2025 et 2023 - Fromage de lait de chèvre à croûte lavée
Taliah
Thermized sheep's milk | Firm paste
Taliah is a cheddar-style cheese made from thermized sheep's milk from local farms. Placed in a mold with cotton wool, it is then aged in a cellar for 10 to 16 months. On the palate, it offers caramel aromas, a fruity finish, and notes of hazelnut, particularly intense near the heel.
Sheep's milk
Refining
10 to 16 months
Aroma
Caramel, fruity finish, hazelnut
Food and wine pairing
Marshal Foch aged in oak barrels from the Lower Laurentians
Finely oaked Cabernet Franc from the Okanagan Valley
Awards and distinctions
Future
Ti-Brin de Liberté
Pasteurized cow's milk | Soft triple cream cheese | Bloomy rind
Ti-Brin de liberté is a mini and equally delicious version of the famous Laliberté. This soft triple-cream cheese, made from pasteurized milk, is wrapped in a white bloomy rind.
Cow's milk
Refining
25 days
Aroma
Mushroom, crème fraîche
Food and wine pairing
Frontenac gris in oak barrels from Montérégie Finely oaked Chardonnay from the Okanagan Valley
Awards and distinctions
Future