Le Paillasson is an artisanal frying cheese. It has a smooth, dense paste that is almost white, and a mild lactic aroma. It is light to the taste, slightly salty with rustic straw and nut notes.

Le Paillasson is named for the reed mat on which it was traditionally set to dry by the early settlers. It is fried in a pan for about two minutes on each side, until the heat reaches the centre.

Cheesemaker

Les Fromages de l’Isle d’Orléans began in 2004, after years of work and research in order to recreate the recipe for Québec’s legendary cheese: Fromage de l’Île. Considered the oldest cheese in America, this soft cheese was made at home by Île d’Orléans families as early as 1635. Made with raw milk, the cheese was placed in moulds and placed on a small reed mat (“paillasson”) to dry on the woodstove, without pressing. It was produced in the traditional way on the island for decades, until 1965, when the prohibition to use raw milk in the cheese industry put an end to its production.