Les Fromages de l'Île d'Orléans

Québec


This fromagerie doesn't just serve and sell you cheese – it serves and sells you cheese in period costume in an ancient stone farmhouse. The range is wide but the emphasis is on three local cheeses: fresh faisselle, which becomes paillasson after being aged five or six days, and raffiné (ripened for a month in a cellar).


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