An artisan cheese with a pronounced end note, La Moutonnière Blue is a slightly crumbly yet unctuous blue. Fruity and complex, it delivers that lovely depth true to hand-crafted cheeses.

Created in 1998, La Moutonnière Blue was once aged at Saint-Benoît-du-Lac Abbey. From 2000 to 2009, affinage took place in the farm’s own underground affinage caves. Today it is aged in their new cheesemaking facility, only a few kilometres from the actual sheepfold. It is Québec’s very first blue-veined cheese prepared with sheep’s milk.

Cheesemaker

Fromagerie La Moutonnière is a pioneer in Québec when it comes to cheese made with ewe milk. At the beginning of the 90’s, Lucille Giroux, owner of Bergerie de la Moutonnière since 1977, decided to go into the cheesemaking business. Mrs. Giroux imported 33 dairy ewes from Sweden and, in 1995, introduced her feta, Québec’s first ewe milk cheese.