Owner and cheesemaker Lucille Giroux of Fromagerie La Moutonnière has long been a pioneer in the world of Quebec farmstead sheeps cheese. From fresh ricotta to uncooked, pressed & aged wheels, her award-winning creations are bursting with authentic flavours of the rolling Saint-Hélène-de-Chester terroir.
It all starts with happy sheep. From spring thaw to first snow, all animals have free-range access to naturally seeded pastures and free-flowing spring water. During the summer, hay is harvested at the peak of growth and nutritional value, ensuring high-quality forage is available through the cold winter months.
On the production side, all cheeses are made by hand, allowing for individual attention at every stage of development. Wheels are aged on-site in underground caves, ideal for maintaining the natural humidity critical to the aging process of a quality product.
Aged for six to eight weeks, their Bercail falls into the semi-firm category and is an absolute must-try. With a supple, unctuous texture, the peachy washed rind offers up appetizing vegetal aromas. Inside, flavours are rich, lactic and irresistibly complex, featuring notes of hazelnut, peanut butter and a hint of salt.
One of our Cheesemonger's favourites!