Semi-soft cheese, washed rind - Goat’s milk
True to our goat’s milk cheeses, this Tomme is characterized by a delicate goat taste with a slightly sweet flavor. A guaranteed pleasure !
Semi-soft cheese, washed rind - Sheep’s milk
Requiring a minimum of four months to reach maturity our sheep’s Tomme has a sweet taste and a delicate texture that will seduce connoisseurs. It is yours to discover !
Semi-soft interior-ripened cheese - Cow’s milk
For Old Cheddar cheese lovers. Only available at our cheese factory’s counter, this Cheddar, crafted according to traditional methods, will surely delight you.
Soft cheese, mix rind - cow milk - Low fat
Its name remember the beautiful hemerocale emblematic flower of the city of Notre-Dame-du-Lac in Quebec, Témiscouata region.
A country image for a gourmand soft ripened cheese produce with skimmed cow milk. Under his mixed rind, developing beautiful aroma of farm, you will find an ivory paste with a delicate taste when young and a little bet more rich and typical when “à point”.
2
nd place in 2013
2
nd place in 2011
3
rd place in 2008
2
nd place in 2007
Its semi-soft ivory body is often associated with Cheddar. Easy to serve either grated or sliced, our Monterey Jack will enhance your culinary creations. Diced, it will have kids asking for more!
Its name refers to the kind of cheese it represents. Created by our artisan cheese maker, our Monterey Jack has been on the market since we first began operations. Our Jersey milk version even made quite an impression in a competition in the United-States, where the cheese originated. Sales of this cheese are intended only for local markets.
North American Jersey Cheese Awards 2009 :
Under a bloomy rind, a pure soft white paste with subtle goat taste. Even when young, its texture is pleasant and it becomes softer and creamier with age.
Like his companion Sentinelle, the name of Citadelle remember the military context of our area. The name is also associate at a futur important recreational project on the mountain Citadelle.
1 st place in 2009
Here is our latest addition, the cream of the cream. This small cheese of about 110 grams transports us into the world of richness and creaminess. Made in very small quantities, this triple-cream has a creamy paste wrapped with a beautiful white cloud. The taste of butter nicely blends with mushroom aroma of the crust.
Its name illustrates the sweetness of life in our region, in harmony with the nature that surrounds us.
A rare semi-soft bloomy rind from ewe milk cheese in America. The rind will develop a good mushrooms aroma. The paste, white like the snow, softer than usual soft cheese, unctuous and delicate on your tong, tastes the soft butter with a hint of French candies like berlingot.
This beautiful cheese will develop a good refreshing sensation in your mouth. A delicate delight for the connoisseur who demand the lightness, unique to soft sheep cheeses.
It will be an excellent companion to white sparkling from California or Pinot Noir from Oregon.
Winner in 2017
This cheese was created to replying at the american requirements about taste and texture of cheese. The name remember the legendary figure who leave on the lakeside of Témiscouata.
The Grey Owl is an irresistible goat cheese. A pure white paste and a chalky texture give a special character of this cheese. Ashy rind give a grey colour at this cheese and contrast with the predecessors. The ash is comestible and leave some marks on fingers..
In the mouth, you get a creamy texture. With its colour and texture, the Grey Owl enjoy your cheeses’ plate. You can try it with smoked salmon or ham, it’s delicious.
Winner in 2017 - 2016 - 2015
Finalist in 2010 - 2011 - 2012 - 2013 - 2014
3 rd place in 2016
3 rd place in 2012
1 st place in 2011
Its orange, soft and sticky rind in the best tradition of artisan cheese maker occasionally shows some white spots. The soft paste is dominate by the lightness of ewe milk in the beginning, becomes smoother and milky under the rind with more cow creamy taste in aging. The white paste of ewe milk will become very creamy after five weeks of affinage. The rind is salty and develop some strong aroma.
Its name remembers the historic time when the clandestine traffic between Maine and Quebec was flourishing. A legend continues through our time believing in a tunnel connecting Quebec and US. But is it a legend? It salty opening and creamy finish will pair beautifully with a Malt Whisky from Islay as a Bowmore Darkest.
Canadian Cheese Awards
2 nd place in 2016 - Finalist in 2014
2 nd place in 2016 - 1 st place in 2012
3 rd place in 2009 - 2 nd place in 2008
3 rd place in 2009 - 1 st place in 2007
Finalist in 2017
In addition to associate the colors of the Acadian flag, the 3 milks reflect the complicity of parts of Maine, Madawaska and Témiscouata in the organization of the World Acadian Congress to be held in 2014.
The Verdict Alexina offers a distinctive taste through a unique blend of cow's, goat’s and ewe’s milk. Firm early, its texture becomes flowable when the cheese takes a bit of age. Our cheese is sure to please fans of the most demanding cheeses.
World Cheese Award
2 nd place in 2016
American Cheese Society
3 rd place in 2014
Canadian Cheese Awards
Champion in 2014
His Magie name expresses the Magic of transformed the milk in curd? Yes but it’s also the contraction of the dairy’s owners name: Mario and Ginette = Magie. Madawaska is an Indian name meaning “Country of lake and River” also name of the first Seigneurerie of this region.
This wonderful cheese envelopes your taste buds. Under its orange sticky rind, this cheese is willing to show its character in a fine unctuous paste. Under mushrooms aroma, little by little, the soft and creamy paste will deliver a stronger taste to your palate and delight your taste buds. A sophisticated companion to Quebec Ice Apple Cider Neige or Frimas to be show on plateau of American cheese lovers.
American Cheese Society
2 nd place in 2016
Finalist in 2014
Canadian Cheese Awards
Champion in 2014
Canadian cheese grand prix
Finalist in 2011
Cream of the cream, the Marquis is a soft bloomy rind made with the rich milk of Jersey Cows lush in the Témiscouata terroir. During is weeks of affinage, it becomes covered by a beautiful white coat, his refinement is marvellous. In aging, the chalky dry original texture will become soft, creamy, almost running under the rind.
The name marquis is a short form of Mario Quirion, its cheese maker, whose early school nick-name stayed with him until today. And Témiscouata reflects the name of the terroirs where it belongs. A rich buttery cheese great for party. It will easily accept sparkling chardonnay as companion.
Canadian cheese grand prix
Champion in 2009
Under a lovely orange rind, a pure semi-soft white paste with goatee taste and a zest of flavour from the washed rind. Even when young, its texture is pleasant and it becomes softer and creamier with age.
His name is a remembrance of the Century when the neighbour Fort Ingall, as a sentinel, was protecting the Canadian border. Today, the goat herd eats the lush grass under the Aster Scientific Station observing the Celeste movement in the galaxy.
American Cheese Society
2 nd place in 2013
1 st place in 2008
Sélection CASEUS
Finalist in 2009
FIRM
Firm cheeses get their name as they are strained and pressed in order to remove as much lactoserum (whey) as possible.
SEMI-SOFT
Semi-soft cheeses offer a soft and creamy texture and flavours that enhance the taste of your dishes. They are easily incorporated in your recipes. Our famous fresh cheese of the day can be found in this category.
SOFT
Soft cheeses are creamy when fully matured, they are offered in washed or bloomy rind.
FRESH
These cheeses bear a striking resemblance to yogurt and they are often used by French chefs to enhance their sauces.
Fromagerie Le Détour
120 Rue Commerciale, Témiscouata-sur-le-Lac, QC G0L 1X0
418-899-7000
Monday: 8:00 to 20:00
Tuesday: 8:00 to 20:00
Wednesday: 8:00 to 20:00
Thursday: 8:00 to 20:00
Friday: 8:00 to 20:00
Saturday: 8:00 to 20:00
Sunday: 9:00 to 20:00
