Le Triple-Creme de Charlevoix

Laiterie Charlevoix is one of Québec's most beloved fromageries — a family dairy in the Charlevoix region, on the north shore of the St. Lawrence River, where the rugged landscape, pure air, and rich pastoral tradition produce milk of exceptional quality. Le Triple-Crème de Charlevoix is their richest and most indulgent cheese: a bloomy-rind triple-crème made in the tradition of the great French classics — Brillat-Savarin, Délice de Bourgogne — but with a distinct Québec character that makes it entirely its own.

Triple-crème cheeses are defined by their extraordinary fat content: cream is added to the milk before cheesemaking, pushing the fat content in the dry matter above 75% and producing a texture of almost impossible richness and smoothness. Le Triple-Crème de Charlevoix delivers on that promise completely: the paste is soft and yielding, with the texture of whipped butter — cool, dense, and impossibly silky — and flavours of fresh cream, cultured butter, and a gentle earthy, mushroomy quality from the bloomy rind that develops as the cheese ages. Eat it young for maximum freshness and creaminess, or let it ripen for more complex, funky notes. Spread it thickly on baguette, pair it with sparkling wine or Champagne, scatter fruit and honey alongside, or simply eat it as it is. One of Québec's great cheeses.