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Le Migneron de Charlevoix is a semi-hard washed-rind cheese made from pasteurized cow's milk.
Le Migneron de Charlevoix is winner of the 2002 Washed-Rind Champion award and was crowned the 2002 Grand Champion at the Canadian Cheese Grand Prix.
>Spec sheet - Nutritional Fact
Le Ciel de Charlevoix is a blue-vein cheese made from raw cow's milk.
La Tomme D’Elles is a semi-hard washed-rind artisan cheese. It is made from mixed milk (50% ewe and 50% cow) in a cheese round ripened for 240 days. Its crust is brownish, stained slightly white, with a bloomy aroma.