Our artisanal cheeses are made using only single-sourced and local whole milk from cows, goats and sheep.
Except for the cheese curds and the Fresh Chèvre, all of our other cheeses are air-aged. On average, our softer cheeses are aged for a few weeks, while our firmer cheeses are aged for a few months and even years—at a temperature varying between 10ºC and 15ºC.
We are passionate about cheeses and our heritage. As such, we are proud to honor Kapuskasing and the surrounding area by naming all our aged cheeses after lakes and rivers from our region.