The Alpine, our newest addition to our selection of cheese, is a firm cheese with a washed rind made with cow’s milk that pays homage to its name.

This cheese will coat your palette with exquisite notes of browned butter and oyster mushrooms with a hint of spice that lingers and transforms with every minute.

As its name suggests, the Alpine was created as a nod to traditional Swiss cheese fabricated high in the alps, with its firmer texture and earthier notes.

Semi-firm cheese aged in the mass.

This cheese is seasoned with garlic and parsley, which complement its slightly tangy taste.

This cheese can be enjoyed as a side or on its own.

Semi-firm cheese aged in the mass.

This cheese is seasoned with five types of pepper, which complement its slightly tangy taste.

This is a very mild cheese that can be accompanied by a wide variety of crackers or bread.

Perfect if you’re looking for a cheese with a low-fat content.

This semi-firm cheese with a washed rind has a milk aroma and a salted butter taste.

One of the most flavorful light cheeses on the market.

Made from 100% goat’s milk with a washed rind, this is the goat’s version of Noyan cheese.

Soft paste, with a straw aroma and flavors of hazelnut and fresh milk.

Half cow’s milk, half goat’s milk, Tomme de Monsieur Séguin is a nice blend of Noyan and Tomme du Haut Richelieu.

Its smooth rind, and supple, flexible interior, tempt the palate with a fine blend of flavours and a nice goaty finish.

Semi-firm cheese with a washed rind, with a mild lactic and fruity smell, and flavors of hazelnuts and salted butter.

Its paste ranges from cream to pale yellow, is supple and elastic.

It is slightly firmer than regular Saint-Paulin and has a more subtle taste of fresh milk and yogurt.

Cheese made from cow’s milk, soft mixed-rind, double cream.

In its youth, its rind is thin and whitish over a slightly coppery background.

Aromas of earthy mushrooms, subtle hazelnut butter taste.

A paste ranging from melting to runny, with a very tender core.

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

The Raclette Medium is a surface-aged cheese aged between 4 and 8 months, which gives it a firmer texture.

It features aromas of milk and butter and a pronounced hazelnut flavor.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

Our regular Raclette is a semi-firm cheese surface-aged for about 8 weeks.

It has aromas of milk and butter and a pronounced hazelnut flavor.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

Semi-firm cheese surface-aged with green peppercorns.

The cheese has a hazelnut aroma and an accentuated pepper and fruit flavor.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

Kaiser cheese factory produces a wide variety of raclette.

The Raclette Forte is a surface-aged cheese between 8 and 12 months, which gives it a firmer texture.

It features aromas of milk and butter and a pronounced nutty flavor.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

Semi-firm cheese surface-aged with chili flakes.

Slightly spicy but mild compared to the paste.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Originally from Switzerland, cheesemaker Fritz Kaiser was a pioneer in creating Canadian raclette.

Semi-firm cheese surface-aged with Quebec beer from the MacFerly brewery.

This cheese has a fruity aroma and a pronounced hazelnut flavor with a light malt taste.

Its name comes from the act of scraping the melted surface of the cheese onto potatoes on a plate.

Soft cheese with a bloomy rind, it will delight your taste buds with its soft and creamy texture and delicate taste.

Its creamy texture and fluffy rind will leave a delicious buttery aftertaste.

The smooth rind ranges from pale pink to coppery orange.

The cream-colored paste is supple and flexible, with an aroma reminiscent of fresh mushrooms.
Its milky, nutty flavor intensifies with age.

Named after the town where our cheese is crafted, it’s easy to see why this is one of our most popular cheese.

Semi-firm cheese made entirely from goat’s milk.

Semi-firm cheese made entirely from goat’s milk.

It has a roasted almond flavor followed by a caprine finish. Its washed rind emits a slightly woody aroma that is sure to catch your attention.

Excellent for people who are lactose-sensitive and wish to enjoy a raclette dinner.

Soft cheese with a bloomy rind, made from 100% goat’s milk.

This wonderful cheese has a buttery taste and a fresh mushroom aroma from its bloomy rind.

For those beginning their journey into goat cheese, this one is a fabulous introduction, with its mild flavor and light caprine note.

A double cream brie-style cheese with an ash coating and a bloomy rind.

The ash gives it a pleasant earthy flavor with a buttery aftertaste, and the bloomy rind provides a final taste of fresh mushrooms.

Semi-firm cheese with a washed and brushed rind.

It is divided in the middle by edible vegetable ash, representing the crossing between Quebec and the United States.

With earthy aromas and vegetal flavor, Le Douanier has a pronounced taste of nuts and green apple.

Semi-firm cheese aged in the mass.

It has a slightly tangy and very mild taste, making it the perfect choice for the first course of a cheese tasting.

Born from the marriage of two fabulous products, cheese and beer, which beautifully enhance the fruity aromas of the cheese.

Washed rind with MacFerly beer, with a beige to copper color and a pale yellow interior.

Soft texture, slightly supple with a nutty aroma.

Fruity flavor with a note reminiscent of MacFerly beer.

A semi-firm cheese with a washed rind, it has a sweet, fruity, lactic aroma, with a flavor of hazelnuts and salted butter.

Its name is a nod to the original Swiss Vacherin, but ours is made with pasteurized milk, giving it a milder taste.

This is one of the two cheeses we recommend for Swiss fondue; the other is Miranda.

Mouton Noir is a semi-firm cheese aged in the mass with a coating to protect the paste.

Under its black rind, it presents a smooth, creamy white paste with a slightly tangy taste.

A cousin to our St-Paulin, it is a bit firmer and less salty in taste.

A semi-firm cheese aged in the mass with a coating to protect the paste.

Its paste ranges from cream to pale yellow, is supple and elastic.

Discover aromas of fresh milk and yogurt with a barely tangy buttery taste.

Being the double cream version of our St-Paulin, Port Royal offers a creamier texture and a richer flavor.

A semi-firm cheese, it is covered with a coating to preserve the taste of fresh cream.

A long time ago, near the Noyan region, where our cheese factory is located, there was a place called Miranda. In homage to this original name, a cheese was created.

It is a firm cheese with a washed rind, with a coppery pink color, firm texture, and little suppleness.
This wonderful cheese has a nutty aroma and a hint of wet straw, with a salty flavor featuring slightly spicy notes of nuts.

This is one of the two cheeses we recommend for Swiss fondue; the other recommended cheese is Vacherin.

A soft cheese with a washed rind that bears a turnip-like odour and tastes salty and buttery.

This imperial cheese possesses certain unique qualities – it is supple, richly aromatic and composed of a complex flavour palette.

This cheese lives up to its name!

Soft cheese with a bloomy rind, brie-style.

The uniqueness of this cheese lies in the combination of cow’s milk and goat’s milk, with fresh cream added.

It has a creamy paste, a lingering taste, with a caprine finish, and a fresh mushroom aroma from the bloomy rind.

Semi-firm cheese, low in fat with a washed rind, with a turnip smell and a salted butter flavor.

This cheese is slightly firmer and milder than the regular Empereur because it contains less fat (less cream).

Soft cheese with a washed rind, 100% goat’s milk version of the L’Empereur cheese.

Whitish paste, supple, flexible, with a creamy texture.

Earthy aroma, mild, with a pleasant goat’s milk flavor that will be more flavorful than a brie due to its age and washed rind.