The D’Iberville is an organic farmhouse cheese from Québec, made from non‑pasteurized milk from pasture‑raised Brown Swiss cows. Its semi‑soft to soft paste and washed rind offer a supple, melt‑in‑the‑mouth texture, while its rustic, herbal and floral aromas express the full richness of Québec’s terroir.

A preserved heritage

Originally produced by Au Gré des Champs, the D’Iberville nearly disappeared when the creamery closed. Fromagerie Missiska, located in Bedford, took over the recipe while ensuring exemplary continuity:

• maintaining the same herds of Brown Swiss cows

• keeping the same cheesemaking team

• fully respecting the original craftsmanship

Thanks to this careful transition, the D’Iberville retains its unique character and distinctive flavor identity.

Cheesemaker

Founded in 2008 in Saint-Armand, in the Montérégie region, Missiska Farm is home to one of the best Jersey cow herds in Quebec, as evidenced by the numerous accolades received. Caroline Pelletier and her team produce exceptional-quality cheeses thanks to the care taken at every stage of production, from the genetic selection of the herd to the crafting of the cheeses, all the way through to the farm experience.