Tomme des Galets has a brownish rind and a smooth and supple, butter-yellow interior. It features floral and straw aromas with complex lactic flavours that are slightly fruity and bitter.

Tomme des Galets has a unique character. It is one of only a few tommes that combine ewe and goat milk. A “galet” is a stone made smooth and round due to rubbing against the sand in the water. The shores of the St. Lawrence River, near Grondines, are strewn with these stones.

Cheesemaker

Fromagerie des Grondines was inaugurated in 2007 at the AACAT farm, owned by Charles Trottier and Guylaine Rivard. The couple had long dreamed of making cheese to take advantage of the milk from their Brown Swiss dairy herd. The dream started taking shape in 2004, when the farmers joined forces with their friend and amateur cheesemaker Louis Arseneault. A project manager in Montreal at the time, Mr. Arseneault, who was already making cheese in the basement of his ancestral home in Grondines, decided to leave the city and devote himself to the project. For a few years the three partners tinkered with their product, got trained in cheesemaking techniques, enlisted the help of cheese consultants, and, more importantly, practised their new passion, acquiring most of their current knowledge by trial and error.