Sentinelle presents a humid orange rind and a soft white paste with a chalky centre. It becomes creamier as it matures and boasts aromas of straw and sharp caprine flavours.

Its name is a historical reminder of the role of watchman which the region long played, notably with the construction of Fort Ingall in the 19^th century. It is made with milk from a single herd of goats located 30 km from the dairy.

Cheesemaker

The idea of opening a cheese dairy first occurred to Mario Quirion at the end of the 90’s. The Beauce native had always wanted to start his own business. When he suggested the idea of making cheese to his wife, Ginette Bégin, she was immediately on board. They quickly selected Ginette’s home region of Témiscouata for their enterprise. The couple had their heart set on developing the terroir of this region, which had not seen a cheese dairy for 35 years. Since they wanted to focus on cheesemaking rather than dairy farming, they wanted to be close to milk supplies. The facility began producing cheese in 1999.