During a visit to the farm, we proposed to the Tremblay family to produce a raw milk cheese different from the others: this large version of the Tremblay is an exclusivity of La Fromagerie Hamel.

This cheese is the first one to be made by Pascal-André Bisson and Rachel White de la Fromagerie Le Mouton Blanc.

Produced by Laiterie Charlevoix with milk from Canadian race cows, Le 1608 is a firm but melting cheese.

The Pizy is a small cheese, a replica of a Swiss cheese, Tomme Vaudoise.

The Cheddar 5 ans will make the delight of the connoisseurs.

The Fol Epi is a cheese coated with toasted wheat flour, which gives it the look of a loaf of bread.