| Province: | Québec |
| Region: | Montérégie |
| Noyan: | Noyan (5 km From Lacolle Customs) |
The cheese factory was founded in 1981 by Mr. Fritz Kaiser and is situated in Noyan close to the American border. The dairy specializes in the production of firm, semi-soft, washed, mixed and bloomy rind cheeses. In the past few years, the dairy has garnered several prestigious awards, including the Grand Prix des Fromages Canadians in 2004 for the Douanier (in all categories) and again in 2006 for the Miranda (in the over-6-month category).
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Category Champion
Dairy Farmers of Canada
cheese contest
Category Champion
British Empire Cheese Show,
Belleville, Ontario
For every kilogram sold, a portion of the
Category Champion in 2003
American Cheese Society cheese contest|
This delectable cheese is equivalent to L’Empereur but is derived from 100% goat milk.
The cheese has an off-white interior with a supple, flexible and creamy texture.
Along with an earthy aroma, the product has a mild and pleasant goat milk flavour. |
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| Milk type: | Goat, pasteurized | M.F.: | 24% |
| Category: | Soft | Humidity: | 50% |
| Rind: | Washed | ||
| Ripening: | Surface | ||
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This variety is born of the marriage of two great products – cheese and beer.
The magnificent combination highlights the fruity aromas of this cheese.
The rind is washed with St-Ambroise beer, which lends it a beige-to-copper colour.
The pale yellow interior has a soft and slightly supple texture.
The nutty aroma and fruity yet nutty flavour is reminiscent of St-Ambroise beer. |
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| Milk type: | Cow, pasteurized | M.F.: | 24% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Beer washed (St-Ambroise beer) | ||
| Ripening: | Surface, over 6 weeks | ||
Grand Champion All Categories, 2004
Dairy Farmers of Canada cheese contest|
A semi-soft cheese with a washed and brushed rind. This variety is left to ripen for more than 9 weeks.
The cheese features a signature central line of edible vegetable ash reminiscent of
the Québec and American border, where this cheese is made. With its earthy aroma and
organic flavour, Le Douanier tempts the palate with a hint of nuts and green apple. |
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| Milk type: | Cow, pasteurized | M.F.: | 24% |
| Category: | Semi-soft | Humidity: | 48% |
| Rind: | Washed and brushed | ||
| Ripening: | Surface, over 9 weeks | ||
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A soft cheese with a washed rind that bears a turnip-like odour
and tastes like salted butter. This imperial cheese possesses
certain rich qualities – it is supple, aromatic and composed of a
complex flavour palette. The cheese more than measures up to
its royal title -- ‘The Emperor’. |
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| Milk type: | Cow, pasteurized | M.F.: | 24% |
| Category: | Soft | Humidity: | 50% |
| Rind: | Washed | ||
| Ripening: | Surface, 4 to 6 weeks | ||
Category Champion
in 2006
Dairy Farmers of Canada cheese contest
Category Champion
in 2008
British Empire Cheese Show, Belleville, Ontario
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A firm cheese with a washed, rose-and-copper coloured rind.
Its texture is firm and not very flexible. This impressive cheese
emits a scent of nuts and wet straw. Its salty taste harbours hints
of spiced nuts and almonds. |
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| Milk type: | Cow, pasteurized | M.F.: | 26% |
| Category: | Firm | Humidity: | 40% |
| Rind: | Washed and brushed | ||
| Ripening: | Surface, over 5 months | ||
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This semi-soft cheese is core-ripened. Under its black rind, this cheese is white,
smooth and unctuous with a mildly acidulous taste of fresh milk. |
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| Milk type: | Cow, pasteurized | M.F.: | 24% |
| Category: | Semi-soft | Humidity: | 48% |
| Rind: | Black | ||
| Ripening: | Interior, 4 weeks | ||
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The smooth rind of the Noyan varies from a light pink to a
coppery orange colour. The cheese itself is cream-coloured
and is both supple and flexible. Its aroma is reminiscent of
fresh mushrooms and its nutty yet milky flavour intensifies with age. |
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| Milk type: | Cow, pasteurized | M.F.: | 24% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Washed | ||
| Ripening: | Surface, over 6 weeks | ||
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A semi-soft cheese coloured using a yellow vegetable food dye, the
Port-Royal has a sweet lactic scent and a slightly creamy texture -
richer than that of the St-Paulin. |
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| Milk type: | Cow, pasteurized | M.F.: | 27% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Yellow | ||
| Ripening: | Interior, over 4 weeks | ||
Category Champion in 2004
Dairy Farmers of Canada cheese contest|
A native of Switzerland, Mr. Fritz Kaiser brought with
him the secret of raclette cheese making. The Kaiser Cheese Dairy
produces a whole variety of this type of cheese – the classic Kaiser
raclette, the pepper corn raclette, the garlic raclette (new) and the
Griffon raclette with a rind that is washed with a beer of the same name. |
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| Milk type: | Cow, pasteurized | M.F.: | 24% |
| Category: | Firm | Humidity: | 48% |
| Rind: | Washed | ||
| Ripening: | Surface, over 9 weeks | ||
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A soft cheese derived from cow milk that possesses a mixed rind.
This young cheese has a thin white rind on a coppery backdrop. An
earthy mushroom aroma is accented by a subtle nutty yet buttery taste.
The cheese has a melting or runny texture and a soft tender centre. |
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| Milk type: | Cow, pasteurized | M.F.: | 26% |
| Category: | Soft | Humidity: | 50% |
| Rind: | Mixed | ||
| Ripening: | Surface, 4 weeks | ||
For every kilogram sold, a portion of the
proceeds are donated to the “Dignité Jeunesse” foundation, which is overseen by a celebrated
local nun, Soeur Angèle.
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A double cream cheese made with cow milk, goat milk and a dash of cream.
It has a fresh mushroom aroma accompanied by the taste of milk and goat's
milk cream. Le Soeur Angèle has a melting to almost runny texture and
a tender centre. |
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| Milk type: | 60%, goat 40% (pasteurized) and fresh cream |
M.F.: | 29% |
| Category: | Soft | Humidity: | 52% |
| Rind: | Bloomy | ||
| Ripening: | Surface, 4 weeks | ||
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The St-Paulin is a semi-soft cheese with a smooth surface and
coloured with a reddish-to-orange vegetable food dye.
The cheese is a cream-to-pale yellow colour and is both
supple and elastic. Discover its milk and yoghurt aroma along with
its buttery, nutty and acidulous flavours. |
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| Milk type: | Cow, pasteurized | M.F.: | 25% |
| Category: | Semi-soft | Humidity: | 50% |
| Rind: | Orange | ||
| Ripening: | Interior, 4 weeks | ||
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This cheese is the goat milk version of the Noyan
and is made of 100% goat milk. The cheese has a washed
rind, supple body and a hay-like aroma.
It has a nutty yet milky flavour. |
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| Milk type: | Goat, pasteurized | M.F.: | 24% |
| Category: | Semi-soft | Humidity: | 48% |
| Rind: | Washed and brushed | ||
| Ripening: | Surface, 6 weeks | ||
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A half and half blend of cow's and goat's milk, the Tomme de Monsieur Séguin is the happy marriage of Noyan and Tomme du Haut Richelieu cheeses. The cream coloured body is supple yet flexible and has a smooth rind. It presents the palate with a fine mix of mild flavours that end on a lightly caprine note. |
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| Milk type: | cow and goat, pasteurized | M.F.: | 25% |
| Category: | semi-firm | Humidity: | 50% |
| Rind: | washed | ||
| Ripening : | surface | ||
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Perfect if you are looking for a cheese containing a
small percentage of fat. This semi-soft cheese is encased in
a washed rind with a milky aroma and has a salted butter taste. |
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| Milk type: | Cow, pasteurized | M.F.: | 15% |
| Category: | Semi-soft | Humidity: | 47% |
| Rind: | Washed | ||
| Ripening: | Surface, 6 weeks | ||