Our
Products
Tomme du Kamouraska
description
This cheese is the first one to be made by Pascal-André Bisson and Rachel White. It has been tasted and eaten under the best circumstances since 2004. Aged under the rocks to keep the best humidity and temperature environment, it is a cheese that meets the flavor of almond and butter. This is particularly why it gets along ether with salty and sweet gastronomy. With the Tomme du Kamouraska , the sweetness of Rachel’s sheep raw milk is exposed.
accord : Ice cider, white Côtes-du-Rhône, red chilian Cabernet
affinage : 4 to 6 monthformat : 2.2 kgmatières grasse : 30 100humidité : 43 100
The Vlimeux
description
The Vlimeux is made out of cow raw milk and is an uncooked pressed paste. It is aged for four month. His uniqueness comes from the fact that it is smoked with an old-fashioned smoker, in which maple wood is used to give the cheese the best aroma. Its red color actually shows its sharpness and this stylish cheese can get along very well with scotch and handcrafted beer. It also reminds of smoked trout; be ready to cook it.
accord : Australian Chardonnay, Sancerre, Rioja, double or lager beer.
affinage : between 3 and 4 months.format : 2.2 kgmatières grasse : 30 100humidité : 43 100
Lamb
description
We propose a nice variety of what lamb meat can offer: osso bucco, dried sausages with cheese, lamb sausage with blue cheese. There is also an assortment of other organic sausages from different local crafters. Bon appétit !
The Tomme au poivre «Tellicherry»
description
The Tomme au poivre Tellicherry is a cow raw milk, uncooked and pressed paste. It is a cheese that requires a minimum of five month of maturation, so that the peppercorn contained in the cheese goes throught the fat molecules. Interesting fact, we first of all taste the aroma of the raw milk round, then comes the nut and butter, and then comes the peppercorn to take all the place just as we take a deep breath once the piece of cheese is masticated. It is a wonderful cheese to associate with any meal, gets along with Syrah and Port.
accord : Syrah, hydromel, port, syrupy wines, dark beer.
affinage : a minimum of 5 monthsformat : 2.2 kgmatières grasse : 30 100humidité : 43 100
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