| Province: | Quebec |
| Region: | Bois-francs |
| City: | Plessisville |
Éco-Délices Inc. is an artisan cheese dairy founded in the early 1990s by the Dubois family. It is the family’s fervent desire to expand the dairy production on their farm where they have practiced organic farming for two generations now.
Situated in Plessisville, the dairy is nestled at the foot of the Appalachian Mountains – a region graced with ideal climate conditions for the cultivation of exceptional fodder plants perfect for raising dairy herds that are unrivalled in quality.
The dairy produces four specialty cheeses: le Mamirolle, le Louis-Dubois, le Délice des Appalaches and la Raclette des Appalaches.
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This unique cheese is soft, unctuous and rich. Its lingering taste allows you to discover the aromas and tastes of this well-developed cheese at your leisure. It enriches the palate with a harmonious blend of aromas and flavours derived from an exceptional ice cider: la Pomme de Glace. Produced by Clos Saint-Denis vineyards on the banks of the Richelieu River, this divine nectar is the recipient of a multitude of medals, notably the gold and silver winner of numerous wine tasting contests.
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| Milk type: | Cow, pasteurized | M.F.: | 27% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Washed | ||
| Ripening: | Surface, with Clos Saint-Denis Pomme de Glace ice cider | ||
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Derived from milk of incomparable quality, this ivory-coloured cheese is ripened, hand-rubbed and -washed with an expertly blended enzymatic mix. It is this blend that confers the cheese with its exceptional range of flavours. Discover a plethora of rich aromas accompanied by flavours of fruit and wild mushrooms with this fine cheese. The Louis-Dubois is ripened on pine wood boards, which gives it a decidedly savoury taste. It is enveloped in a uniform rind with a pleasant hue that is deliciously heightened in aroma and flavours. |
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| Milk type: | Cow, pasteurized | M.F.: | 30% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Washed | ||
| Ripening: | Surface, on pine wood boards | ||
Champion in the artisan cheese category 1999
The Quebec fine cheese contest|
The unique process used to create the Mamirolle was developed in France in 1935. At Éco-Délices, we have been producing this cheese since 1996 and hold the only Canadian license to do so. This ivory-coloured cheese is semi-soft, supple, chewy and enveloped in a naturally orange-coloured rind. With its lingering taste and pronounced aroma, the Mamirolle ripens with time. The aging process encourages the cheese to mature into its distinctly soft texture and fruity taste. Constantly evolving, the Mamirolle has continued to gain in notoriety, culminating in its acquisition of the prestigious Sélection Caseus award in 1999 in the artisan cheese category. |
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| Milk type: | Cow, pasteurized | M.F.: | 23% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Washed | ||
| Ripening: | Surface, on wooden boards for 3-4 weeks | ||
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The Raclette des Appalaches is a semi-soft cheese developed by the Éco-Délices cheese dairy. Its subtle and refined taste can be attributed to its long and traditional ripening process. In essence, the cheese is left to ripen on high-quality pine wood boards for 8 to 10 weeks until it reaches perfection. |
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| Milk type: | Cow, pasteurized | M.F.: | 27% |
| Category: | Semi-soft | Humidity: | 46% |
| Rind: | Washed | ||
| Ripening: | Surface, on pine wood boards for 8-10 weeks | ||