Cap-Lauzon has a beige rind and a firm, smooth interior with straw aromas. It boasts long, rich, complex, fruity, slightly tangy flavours.

It bears the name of a place in the Grondines area that is now popular with tourists: Cap-Lauzon. Overlooking the St. Lawrence River, Cap-Lauzon was a strategic place due to its difficult-to-access location close to the Richelieu Rapids. The village of Deschambault used to be found there.

The milk used to make Cap-Lauzon comes exclusively from ewe and goat herds from the Mafix farm, located near Fromagerie des Grondines.

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.