An artisanal cheese of medium intensity, La Tête à Papineau has an orangey rind and a cream-coloured, smooth, unctuous paste. Its aromas are fruity and lactic, with an animal note. It boasts vegetal and fruity flavours with a hint of hazelnut.

The name of this cheese, introduced in 2011, makes reference to a common French expression “ça ne prend pas la tête à Papineau,” meaning that you don’t need to be as smart as Louis-Joseph Papineau to understand a situation. The Papineau manor, erected at Montebello in 1850, is pictured on the package.

Cheesemaker

The cheese dairy was established in 2011 following the meeting of two men, Alain Boyer and Guy Boucher. Having worked as a cheesemaker in the past, Mr. Boyer dreamed of owning his own cheesemaking business. Understanding that such a project would be difficult to bring to fruition on his own, he was fortunate to meet Guy Boucher, an accountant by training, who dreamed of owning his own business. Mr. Boucher took on the financial aspects, of the enterprise while Mr. Boyer turned to the production side. Fromagerie Montebello officially opened its doors in June 2011. Located in the former Louis-Joseph Papineau seigneurie, Fromagerie Montebello makes fine cheeses in a nod to the famous 18^th century politician.