In 2004, the Douanier won the Grand Champion award at the Canadian Cheese Grand Prix.

Curé-Hébert was named after Nicolas-Tolentin Hébert.

With its copper crust and his golden ivory paste, the Comtomme can be used as much to cook as to serve on a plate.

The Chèvre à ma manière is a cheese with a short refining period which should be consumed soon after purchase.