Updated on May 26, 2022
If you’re looking for a delicious way to sample unique Townships flavours, look no further than the wide variety of artisanal goat milk cheeses made right here in the region. Raw milk, fresh, hard, soft… Every type of cheese has its place on the shelves of some of the area’s top cheese mongers, including these standouts.
"We fell in love with goats. They’re affectionate and versatile, and we found a way to market our passion. We’re proud that we produce tasty cheeses using raw milk. It’s essential to respect our environment and care for our goats. This gives us very high-quality milk." - Jean-François Larche
His suggestion: la Corne pointue is a cheese you should taste. It’s produced using raw milk from our goats and handled as little as possible.
" We process our herd’s milk, as well as milk from a regional organic producer’s sheep herd into certified organic raw milk cheeses. Our traditional know-how produces rustic cheeses that evolve with the seasons. Taking care of our animals is particularly important to us. You will be charmed when meeting them at the farm." - Jean-François Clerson and Julie Labrecque
Their suggestion: Tomme des Broussailles is a hard, raw milk cheese. It is aged for at least 3 months and has a natural rind. The Cru Berger, our firm cheese made from raw sheep’s milk with its wonderful rustic crust.
"Take a moment to visit a charming organic goat farm. Enjoy our fresh and ripened cheese and meet our cheerful herd of goats! From milking our goats to producing our cheese, everything is lovingly done by hand." - Lucy et Greg
Their suggestion: The Perle, a semi-firm that has a rind and is made solely with organic goat’s milk. It reveals buttery, smoo-th nuances at first and becomes more robust as it ages.
“The satisfaction of our customers and our love for our 200 goats, for cheese, and for our soil motivate our work. Surrounded by beautiful Wotton countryside, our cheese factory is located on the ancestral farm operated by our family since 1867. We offer a variety of soft, firm, and semi-firm farmhouse goat cheeses. Transitioning to organic since 2020, we are pleased to offer products made from our fresh daily milk.” Marie Vaillancourt
Her suggestion: Cendré des Sources, a ripened cheese with a very white creamy paste covered with a grey-black rind. With its hazelnut aromas, it is delicious when cooked as a hot goat cheese dish.
"Besides our famous ice cream, I think what makes our dairy unique is the fresh cheddar we produce daily. You could also add the range and quality of our products, our affordable prices and our excellent service. Today, even though we’ve modernized our equipment, our cheeses are still made using the same recipes from the past to maintain their authentic taste. Employees and people from the region have a strong sense of attachment to the dairy, and they’re proud of the recognition it has earned over the years." - Roxanne Provencher
Her suggestion: Our Capricook goat’s milk cheese, which is soft and subtle, takes on a more full-bodied taste and deeper aroma depending on the age. Also, our cheddar, aged one and two years. They will charm even the most skeptical of gourmets
"Naturally, we choose to focus on ecological farming, without the use of synthetic fertilizers, pesticides or herbicides. We respect nature and everything that lives in it. Our cheese dairy meets farm cheese production standards, which means we only process the milk produced here on the farm. The versatility of this milk is an endless challenge for creative people who want to offer this gift of nature. It’s nutritious and of exceptional quality." - Maurice Richard
His suggestion: Chèvre Dard, a semi-firm interior-ripened cheese.
Note: The cheeses mentioned below can be found at shops on the Cheesemakers Circuit (Les Têtes Fromagères).
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