Le Douanier, Fritz Kaiser cheese factory in Montérégie
Semi-firm cheese with washed and brushed rind is ripened in nine weeks.
Le Mamirolle, Ranked 9 cheese factory in Center-du-Québec
Lactose-free semi-firm cheese with a washed rind is made from pasteurized milk.
Fontima Fumé, the Abbey of Saint-Benoît-du-Lac in the Eastern Townships
Firm dough, Italian-style Gouda offers an aroma of milk and smoke.
Blackburn, Blackburn cheese factory in the Saguenay-Lac-St-Jean region
Firm pressed dough is made from thermized milk.
La Fleur de Weedon, Grenier family farm in St-Gérard-de-Weedon
Semi-firm cheese, of the Swiss/Emmental type and without lactose.
Le Fleuron, Cheesemakers of the Round Table in the Laurentians pasta
Semi-firm blue cheese made from pasteurized organic milk.
Cheddard Perron Aged 2 years, Saguenay-Lac-St-Jean region
Firm cheese, pressed, uncooked, is made from thermized whole milk.
The BUILDER, La Sarre, Abitibi-Témiscamingue
Firm Gouda cheese.
