La Tomme de Brebis de Charlevoix has a beige rind and paste. The interior is smooth and supple with mild lactic aromas. It is mild to the taste, lactic, rich and lightly salted.

Introduced in 2009, it is made with milk from the Maison d’Affinage’s ewe herd.

Cheesemaker

Founded in 1994, Maison d’affinage Maurice Dufour is one of the first artisanal cheese dairies in Québec. Trained as an agronomist, Maurice Dufour was looking for a way to stay in his native Charlevoix region while earning a living. After a trip to Franche-Comté, France, where he discovered the fruitières — cooperatives for cheese production and processing — he partnered with Laiterie de Charlevoix to create Migneron de Charlevoix. To this day, the wheels are made at the Laiterie and then aged at the Maison d’affinage.