Its name is inspired by its shape, that of a small crustless sandwich. This lactic cheese is lightly drained before being molded into square shapes, giving it a creamy and smooth texture. After being cut diagonally and covered with ash, it is aged for about 7 days.
It is light, melting, and creamy, with soft notes of milk and goat. We can't resist it!

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.