An artisanal cheese with a pronounced taste, Bleu de la Moutonnière has a creamy, slightly grainy paste. It presents fruity and complex aromas, with a farmhouse touch.
Launched in 1998, Bleu de la Moutonnière was aged at the time at the Abbey of Saint-Benoît-du-Lac. Between 2000 and 2009, it was aged in underground maturing cellars located on the farm. It is now aged at the new cheese dairy, a few kilometers from the sheepfold. It is the first marbled sheep cheese to be produced in Quebec.
The Moutonnière cheese dairy is a pioneer in the history of Quebec sheep cheeses. In the early 1990s, Lucille Giroux, owner of the Bergerie de la Moutonnière since 1977, decided to start producing cheese. Ms. Giroux then imported 33 dairy ewes from Sweden and launched, in 1995, the first sheep's cheese in Quebec, her feta cheese.
100g
