Manchebello
This artisan cheese has a firm texture and is made with pasteurized sheep’s milk that is ripened from 2 to 6 months
The sound of its name rimes with the name of the cheese factory. It is important for us to honor the name of our wonderful village where Papineau chose to spend the rest of his life.
The village named by Louis-Joseph Papineau, carries the name of one of his French friend, the Duke of Montebello. It is noted that Montebello is also the name of an old village in Italy located in Ombrie near Pérouse.
Rébellion 1837
Artisan creamy veined Blue cheese made from pasteurized cow’s milk. Ripened between 2 to 3 months.
The Rébellion is called as such because this cheese is full-bodied and the people who love middle cheeses considered those who like it to be somewhat rebellious.
Fresh Cheese
Our cheesemaker produces an excellent fresh cheddar. We offer cheese curds every day, at room temperature. For meals and lunchs, we offer fresh cheddar in block. At the end of September we will offer fresh cheese twists as well.
Also we are considering adding an old version of our cheddar to our products.
Tête à Papineau
Artisan cheese made of pasteurized cow’s milk. Semi-firm, ripened from 35 days to two months.
This semi-firm cheese is named for an expression often used in Quebec. The expression « Ça prend pas la tête à Papineau » means you do not have to be as smart as Papineau who was a great speaker. People drank his words and he was known by the population at large as a very intelligent man.