Baluchon is a cheese with a slightly sticky pink-orange rind and a supple, unctuous, smooth paste. It features a sweet smell of grass and butter with a hint of the farm, and delicate flavours of butter, cream and hazelnut. It is slightly fruity, well-balanced in salt and without bitterness.

Introduced in 2004, Baluchon was so named by its creators because they wanted to see it travel to every table in the world (“baluchon” is French for “bindle”). Federally certified, Baluchon is now sold in many areas of Canada.

Cheesemaker

Our story begins in Centre-du-Québec, in 1986, when a number of dairy farmers decided to change their production methods. They wanted to work in an environmentally friendly way and treat the land as a living organism. In other words, they wanted to farm organically. After a certain amount of trial and error, seminars, site visits and group discussions, they were able to fine-tune what they had learned and improve their techniques.