Le Mont-Jacob is a cheese of medium to marked intensity. Its pinkish rind is smooth and slightly moist, and its butter-coloured paste is supple and elastic. It has a slightly spicy, buttery aroma and a lactic taste, fruity and well-balanced in salt, with a vegetal end note.

The name of this cheese refers to a hill near downtown Jonquière. Mont-Jacob, which faces the Blackburn cheese dairy, abounds with hiking trails and houses a cultural centre. According to cheesemaker Marie-Josée Blackburn, it’s Jonquière’s Mount Royal.

Cheesemaker

A dairy farm also involved in field crops and market farming, Ferme ABG Blackburn is 750 acres of arable land operated by a family of dedicated farmers for four generations. With its Holstein herd of over 250 cows, the dairy farm prides itself on producing superior quality milk that draws on the richness of the northern terroir, which is also responsible for the exceptional and distinctive taste of its cheeses.