It’s a cultured farm butter, meaning the milk comes from a single herd on the farm and contains a bacterial culture added during production. This process gives it a richer, slightly tangy flavor, reminiscent of fresh cheese. A true little delight, hand-molded with care.

Cheesemaker

Opened in 2022, the Riverin du Lac microdairy is the result of the Gauthier-Riverin family’s collective project. Wanting to process the milk from their cows—proudly raised by the family since 1952—they created a small, artisanal facility producing milk, yogurt, butter, and gelato. This venture allowed the whole family to become involved and helped prepare the next generation to take over the farm. Committed to sustainable agriculture, they practice soil regeneration and ensure the well-being of their 50 cows, fed without GMOs. Their ethical approach, from field to bottle, reflects their passion for authentic, local dairy products that respect both animals and nature.