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Plan Your Perfect Cheese Event

Our experts can help you construct cheese platters to suit any situation. Shape your menu to meet your tastes, style, and interests.

Pairing Bread & Cheese

The role of bread in a wine and cheese tasting is often underestimated. Indeed, bread is seen more as an aid to the tasting rather than a staple. But when you understand the chemistry of food, you truly appreciate the important role that bread plays.

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brise du matin cheese

Cow milk cheese with a smooth and tender rind covering a creamy body; fresh butter, mushroom, and hazelnut taste; more pronounced with age. 

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Chèvre Des Neiges cheese

Goat and cow milk cheese with a fresh body; soft to the touch and mild. 

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Petit Rubis cheese

Petit Rubis is a soft surface-ripened washed rind cheese. It features a thin, bloomy rind when young that develops with age. The red edible casein stamp denotes its authenticity. Young, its subtle taste offers hints of fresh bread. Fully ripened, the taste is rich, typical of mountain cheese; raw milk and ripe cream flavours blend in beautifully with floral and hazelnut notes. It is just as good for cooking as it is at the end of a meal.   

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Sir Laurier cheese

A pioneer in the category of soft ripened washed rind cheese, the Sir Laurier features a slightly wrinkled, shiny rind of a more or less reddish colour, depending on the ripening stage. This creamy, smooth, light beige cheese becomes even more supple when served at the height of its maturity, and exudes an expansive, penetrating aroma that is both full and clean. Its full-bodied flavour literally melts in your mouth. This delicious treat of a cheese is sure to delight you. 

Le Saint-Raymond cheese

This semi-soft surfaced ripened cheese with a washed rind has an unctuous and supple ivory body that melts on the tongue. Le Saint-Raymond's hazelnut taste is accompanied by woody and fruity notes that linger pleasantly in the mouth.

Le Double Joie cheese

Soft cow and goat milk cheese with a buttery taste with a touch of caprine cream and a white mushroom-flavoured bloomy rind.

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Saint-Honoré cheese

High class, soft triple cream cheese with a smooth texture; a fine palate happily embraces its rich composition.

Sir Laurier cheese

A pioneer in the category of soft ripened washed rind cheese, the Sir Laurier features a slightly wrinkled, shiny rind of a more or less reddish colour, depending on the ripening stage. This creamy, smooth, light beige cheese becomes even more supple when served at the height of its maturity, and exudes an expansive, penetrating aroma that is both full and clean. Its full-bodied flavour literally melts in your mouth. This delicious treat of a cheese is sure to delight you. 

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La Sauvagine cheese

La Sauvagine is a cow milk cheese with a moist and supple rind that ripens from the outside in; runny ivory body; fresh butter taste with a hint of mushrooms; melts in the mouth and is flavourful; culminating with a rustic taste. 

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Le Cendrillon cheese

Crowned Best Cheese in the World at the 2009 World Cheese Awards. Vegetable-ash-covered cheese with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age.

L'Évanjules cheese

L’Évanjules' distinctive feature is a very fine, seashell-textured rind in subtle shades of soft white to deep tan that tends to wrinkle as it ripens. Its firm paste ages into a perfectly smooth, runny texture. Its youthful fragrance of fresh bread evolves into the more pungent, but still delicate aroma of hay, while its initial slightly acidic milk taste melts into a spicy hint of honey. 

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Bleubry cheese

A smooth version of the blue cheeses; frank and delicate; creamy, not too salty; a product of the marriage between brie and blue cheeses. 

Le Double Joie cheese

Soft cow and goat milk cheese with a buttery taste with a touch of caprine cream and a white mushroom-flavoured bloomy rind.

meteorite cheese

This mellow, creamy, blue-veined, ash-covered surface-ripened cheese has a delicate blue taste. Its creamy and supple texture is unique. 

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Vacherin cheese

Vacherin is a firm surface ripened cheese with a washed rind. It has a distinctive creamy, lightly tangy, tender taste. Its full aroma and fruity flavour are reminiscent of an apple on the verge of fermentation. Its washed rind gives it an orange-tinted exterior.

Cantonnier cheese

Cantonnier is a firm cheese, uncooked and surface ripened with a washed rind. It distinguishes itself with its effervescent flavour, reminiscent of fruity cream and fresh apples.

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Smoked Gouda cheese

Our Gouda cheese with smoked flavour has a tender consistency and well-balanced taste between buttery and smoky notes.

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Caprano cheese

Goat cheese, tender texture with many small holes; smooth, delicate, natural rind and taste of goat butter with no bitterness. 

aged caprano cheese

Goat cheese aged for 18 months, accentuated taste without ever reaching sharp hints that burn the mouth. 

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Capriny cheese

Plain goat cheese, soft and creamy, slightly acidulous. Other available flavours: herbs and pepper. 

Capriny Pepper cheese

[No text in field]Goat cheese, flavoured with black pepper; soft and creamy, slightly acidulous. Other available flavours: plain and herbs.

Capriny with Fine Herbs cheese

Goat cheese, flavoured with herbs; soft and creamy, slightly acidulous. Other available flavours: plain and pepper.