Grondines is a unique cheese with a smooth amber rind. Its firm yet creamy butter-yellow interior is dotted with small holes. It features distinctive fruity, floral and lactic aromas, and sustained flavours of fruit, vegetable and hazelnut with a slight rustic note.

A certified organic cheese, Grondines is made with milk from a single herd that is fed hay and grain grown at the farm. The illustration on the package was drawn by a local artist, Robert Julien, and represents the village of Grondines in fall.

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.