The Bruant, an organic, farmstead, raw‑milk Reblochon‑style cheese, stands out for its smooth, supple texture. Crafted artisanally from the milk of Brown Swiss cows, it develops delicate aromas of fresh butter, hay, and a subtle nutty finish.

Formerly produced by Gré des Champs, the Bruant is now made by Fromagerie Missiska, which has chosen to preserve the soul of the cheese by keeping the same herds as well as the same affinage team.

This continuity ensures that the Bruant maintains its identity, its farmstead character, and the well‑loved flavors everyone knows.

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.