Le Mont-Jacob

New to The Cheese Outlet this week and produced by Fromagerie Blackburn in Quebec. Sue Riedl of the Globe and Mail has this to say of our newest addition. "Le Mont-Jacob presents a sophisticated fix for a savoury craving. Equally good melted as it is sliced, the cheese pops with flavour as soon as it hits your palate. Its nutty, salty essence reveals itself in a rich meaty flavour explosion that is tempered by a fruity sweetness. The aroma is pronounced and earthy at the rind but surprisingly delicate if you snap open the paste and inhale the lactic, sour-cream softness."












Come in and try it for yourself!

L'Hercule

Our second new arrival from Quebec is L'Hercule.


Produced in a 12 kg wheel and aged 1 year. L'Hercule is a firm cheese with a dark yellow exterior, with a texture that varies from hard to granular.
Tastes similar to Gruyere yet improves in time without becoming bitter.

Come by for a sample!

New arrivals from Quebec! Le 1608

The Cheese Outlet is proud to present 4 new Quebec cheeses. Introducing Le 1608, Mont Jacob, L'Hercules and BlackBurn.
















Let's start with the Le 1608, including tasting notes and a brief history.

Le 1608 is named to commemorate the year in which a few hundred cow's from Normandy were imported from France. These few animals brought to Canada between 1608 to 1670 gave rise to the Canadian Race. Of the original 500 heads in 1900 the population remains near the same.They were reimplanted in Charlevoix in 2007. 2 herds (the Hengil Farm and the Farm Lyne Breton) are in production on the plains of Charlevoix. L' Development association of the Canadian race in Charlevoix was created in order to support the development of this patrimonial race.

Appearance and taste: Le 1608 develops a pale orange exterior that is washed with brine while ripening. Developing a full, barny aroma, the paste tastes nutty at the rind and has a complex, fruity flavour that emerges from its melt-in-the mouth texture. The pleasant tang of the long finish clinches this cheese's spot as a new Canadian favourite. (Courtesy of Sue Riedl)

Most wheels are aged two to three months and never beyond six months.