Fondue is a mountaineer’s dish that originated in the Alps. It is in that region that traditionally are produced the Gruyere-type cooked cheeses used as main ingredient for this warm hearty dish, as well as topping for various types of ‘au gratin’ dishes.
This cheese is made here, in Quebec, in a Bois-Francs town called Plessisville.
Recipe : Le Pic Mamirolle and Vegetable Turnover
Labelled with the renowned Le Pic signature, these two fresh goat milk cheeses are farm-produced then prepared by your real cheesemonger.
Recipe : Strawberry, Walnut and Pic’chou Salad
Produced in a traditional way by hand, our Camemberts have been exclusively selected in an “AOC” production located in Normandy at a stone’s throw from the village of Camembert.
Recipe : BBQ Camembert Le Pic and Fine Herbs
It’s a mountain cheese from the Jura region of France featuring an Alpine mountain range on its eastern border with Switzerland.
Recipe : Morbiflette with Le Pic Mountain Morbier
The Riopelle de l’Isle departs from most hand-crafted cheese from Quebec, and from the rest of Canada for that matter, where we find mostly firm cheeses with a washed rind.
Recipe : Salmon à la Florentine au Riopelle de l’Isle
This cheese is made exclusively with whole raw cow’s milk, collected when the cows graze on the succulent grasses of the moist alpine pastures at 500 to 2000 meters of altitude (1600 to 6500 feet).
Recipe : Bagnes Cheese Raclette