The Brillat de Bourgogne is a Brillat-Savarin specially selected for us by a cheese expert.

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 fromage en grains is a must for the success of a good poutine.

By its just balance in salt and its taste, the Bleu d'Élizabeth is a blue which pleases.

In 2015, Laliberté was crowned Grand Champion at the Canadien Cheese Grand Prix.

La Madelaine is a soft paste cheese produced from sheep's milk.