Jocoeur
Non ripened semi-soft cheese made of partially skimmed milk, Jocoeur cheese has 17% fat content, which meets the heart health standards. Available in lunch-box size.
Du Charme
Semi-soft ripened cheese, 27% fat content, 42% humidity level. Made from pasteurized milk, this cheese is aged for 45 days to develop a honey colour and a slightly hazelnut taste. It has a firm rind and a very supple texture.
Mélo Dieux
Soft mold ripened cheese, 27% fat content, 54% humidity level. Made from pasteurized milk, this creamy, runny textured cheese is ivory in colour and tastes of fresh butter with a slightly acid point. Its dense white rind is not very pronounced.
Allegretto
Allegretto is a lamb’s milk cheese. With the goal of producing a typical product, La Vache à Maillotte has joined forces with Tommy Lavoie, a sheep producer from Abitibi West whose milk meets our quality standards. The quality of feed and care given his herd are the cornerstone of Allegretto’s essential flavour. The Nordic climate (warm days, cold nights) frees more sugar into the feed, resulting in milk that is typical to the Abitibi region. From this milk, our cheese makers have created a firm, subtle tasty cheese that is becoming as familiar as the Quebec landscape. The combination of our climate with an aging period of 120 days result in a particular flavour unique to Allegretto. Served with a Château de Chantegrive, a sweet white wine, Allegretto is sure to please even the most discriminating palates.
Sonatine
Sonatine is a hard, ivory coloured cheese. Its natural rind is light grey and has a slightly lactic odour. Scrubbed, turned over and washed every second day, Sonatine has a delicate nutty taste.
Fredondaine
Fredondaine is part and parcel of the fine tradition of developing simple cheeses that are a true delight. Made of Abitibi produced milk, Fredondaine is mild and savoury. A 45-day aging period is sufficient to give this cheese its distinct character. Simple and very tasty, Fredondaine will quickly become a favourite.
Farandole
This semi-hard washed rind cheese is made of cow’s milk. Working with a local producer who feeds his herd select dry hay, La Vache à Maillotte was able to develop this distinctly flavoured cheese. A dry grey rind with a mushroomy odour develops during the 60-day aging period. This smooth ivory cheese is riddled with holes throughout. Farandole, a taste to discover.