Its name comes from both its shape and the traditional Québécois dance: the "set carré"!
This lactic cheese, gently drained, is molded into square shapes, giving it a creamy and smooth texture.
When fresh, it is light, melting, and creamy, with mild flavors of milk and goat, enhanced by a subtle hint of sweetness. As it ages, it loses some moisture and becomes more crumbly.

Cheesemaker

Fromagerie Ruban Bleu was one of the first cheesemakers to sell goat cheese in Québec. In the early 1980’s, newly-retired city dwellers Denise Poirier and Jean-Paul Rivard bought a home in Saint-Isidore. To please their children they acquired a few goats. As the milk surplus was considerable, the couple started to produce artisanal goat cheese. The facility was named for the blue ribbon which one of their goats was awarded in a competition.