The name of this cheese is that of a river near the fromagerie in Saguenay-Lac-St-Jean.

The Gjetost is a Norwegian cheese with a hint of caramel flavor that can be easily consumed as a snack on the ski slopes.

Aged with port for four to five weeks in our cave in Repentigny, the Stilton au porto is THE holidays' cheese.

What distinguishes best the Emmentaler from the other cheeses is its holes.

La Religieuse matured at least five months at the Fromagerie du Presbytère before we received it. It is a cheese that serves well for raclette, but also as a table cheese.