Jac le Chévrier is a small cylindrical goat cheese with a cream-colored rind, sometimes ash-covered, wrinkled, and partially coated with white bloom. Its bright white paste is smooth and creamy when young, becoming firm and brittle as it ages. Made using lactic coagulation and hand-ladled into molds, it delivers caprine, lactic, and hazelnut aromas with a mild piquant note. Produced about 10 months a year, it’s typically available from February to November.

Cheesemaker

Annie Boucher, Sylvain Daigle, and their son Marc-André are the passionate family now at the helm of Ferme MSA, located in Lotbinière. In 2024, they carefully took over from Jacques Maillot, the artisan behind the original Jac le Chévrier cheese. By continuing this cheesemaking tradition with dedication, they bring fresh energy to an inspiring project that is just beginning. It’s the perfect time to (re)discover Jac le Chévrier — a flavour truly worth savouring