La Charrue has a brownish rind and a supple beige paste dotted with small holes. It features vegetal aromas and caprine, fruity flavours with a nutty note.

La Charrue can be used to make goat cheese raclette. In fact it takes its name from this typical Alpine dish where a scraper is used to remove a layer of melted cheese from a wheel. In Québec, the scraper used to plow the streets in winter is called a “charrue.”

Cheesemaker

Fromagerie Ruban Bleu was one of the first cheesemakers to sell goat cheese in Québec. In the early 1980’s, newly-retired city dwellers Denise Poirier and Jean-Paul Rivard bought a home in Saint-Isidore. To please their children they acquired a few goats. As the milk surplus was considerable, the couple started to produce artisanal goat cheese. The facility was named for the blue ribbon which one of their goats was awarded in a competition.