Our Cheeses
Our Cheeses
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Our artisanal cheeses are made using only single-sourced and local whole milk from cows, goats and sheep.
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Except for the cheese curds and the Fresh Chèvre, all of our other cheeses are air-aged. On average, our softer cheeses are aged for a few weeks, while our firmer cheeses are aged for a few months and even years—at a temperature varying between 10ºC and 15ºC.
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We are passionate about cheeses and our heritage. As such, we are proud to honor Kapuskasing and the surrounding area by naming all our aged cheeses after lakes and rivers from our region.
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Did You Know?
The Kapuskasing was featured on the CN Tower 360 Restaurant Winter menu in 2020.
Testimonials
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''I love The Kapuskasing!''
—Facebook customer comment
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The Kapuskasing
The Kapuskasing is known to have a creamy and buttery flavor. It distinguishes itself from our other cheeses because its center is lined with vegetable ashes.
Tasty Tidbits
When aged 1-3 months, pair with fish, seafood or cooked cereals (e.g., bulgur). When older, pair with vegetables, salads and soups.
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The Kapuskasing also pairs well with bread, red wine, a fish- or shellfish-based sauce, smoked meats, tomatoes, lettuce, and fresh or dry fruits.
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It is excellent as fondue!
Preservation Tips
Ideally, the Kapuskasing should be stored in a cool and dry place. Keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are also a perfect place to store this cheese.
Did You Know?
The Opasatika has been featured on the CN Tower 360 Restaurant menu.
Tasty Partnerships
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La Fromagerie occasionally partners with Full Beard Brewing Co. (Timmins) to prepare specialty beer-infused Opasatika—which was featured at Kapuskasing’s first-ever Beer Festival in 2019.
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We also make red wine-infused Opasatika two to three times a year.
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The Opasatika
The Opasatika is named after the charming municipality and river west of Kapuskasing, Ontario. Its earthy flavor is particularly unique.
Tasty Tidbits
This cheese pairs very well with a fruity red wine. It also tastes delicious in sandwiches, melts well, and can be used au gratin.
Preservation Tips
Ideally this cheese needs to be stored in a cool and dry place. It is best to keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are also a perfect place to store cheeses.
Recipe: Tartiflette
5 lb of potatoes, diced
A bit of garlic
2 lb of Opasatika cheese
2 large onions, finely chopped
1 lb of ham, diced or julienned
Salt and pepper to taste
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Brown potatoes in the oven at 350°F for two hours, or fry them in butter.
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Near the end of cooking time, fry onions, a bit of garlic, and ham.
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Combine everything with the potatoes, as well the Opasatika cheese, plus salt and pepper.
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Cook the mixture for 20 minutes in the oven.
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In France, cream and white wine are sometimes added into the dish.
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Bon appétit!
Did You Know?
The Mattagami has been featured on the CN Tower 360 Restaurant menu.
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Check out what La Presse had to say about The Mattagami in 2017.
Testimonials
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''I love this cheese because of its caramelized, smooth and creamy taste, like a good cantal from Auvergne. A wonderful texture from lush Jersey milk, three times fattier than others.''
– Max Dubois, owner of l’Échoppe des fromages (Québec)
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''The 2-year-old cheese was perfectly developed with the salt and dryness slightly elevated.”
– Donat, The Cheese Shark (British Columbia)
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The Mattagami
The Mattagami is known for its rich and creamy texture. When aged over a year, it starts to crystalize, further enhancing the flavor of the cheese.
Tasty Tidbits
This cheese pairs well with red wine or dry white wines. It can also be used to replace cheddar in recipes.
Preservation Tips
Ideally this cheese needs to be stored in a cool and dry place. It is best to keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are also a perfect place to store cheeses.
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Did You Know?
The Wakusimi was created in 2022 to honor Fauquier and Moonbeam’ centennials; two neighboring communities.
Testimonials
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''The acidity level is perfect and the taste is very pleasant.''—Jill Cuthbertson, The Cheese Peddlers
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The Wakusimi
The Wakusimi is named after a river situated south of Fauquier and Moonbeam: two townships located East of Kapuskasing. This pressed cow’s milk cheese is beautifully sprinkled with vegetables ashes. It has a rich flavor and slightly dry texture.
Tasty Tidbits
This cheese pairs very nicely with a bit of jam or charcuterie on a cheese platter. In fact, we recommend pairing the Wakusimi with some of Chef Bill Presents: Drunken Jams.
Preservation Tips
Ideally the Wakusimi needs to be stored in a cool and dry place. It is best to keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are also a perfect place to store cheeses.
Did You Know?
The Kapuskasing Chèvre was created in honor of the Town of Kapuskasing’s 100th anniversary.
Testimonials
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''I’ve just had some Kapuskasing Chèvre and it’s purely delightful. I’m getting more. BRAVO''
—Facebook customer comment
The Kapuskasing Chèvre
The Kapuskasing Chèvre is known to have a creamy and slight tangy flavour. Its center is also lined with vegetable ashes.
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Tasty Tidbits
The Kapuskasing Chèvre melts exquisitely well and may be used in various recipes like grilled cheese, fondue, pizza and more.
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It also adds a nice fresh flavor to salad or charcuterie board with fresh fruit.
Preservation Tips
Ideally, the Kapuskasing Chèvre should be stored in a cool and dry place. Keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are also a perfect place to store this cheese.
Did You Know?
The Mattagami Chèvre, like its cow’s milk equivalent the Mattagami, are our largest wheels of cheese. Their weight usually varies between 8 to 12 kg.
Testimonials
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''Your Mattagami Chèvre is exquisite! I can’t wait to try all of your excellent products!''
—Facebook customer comment
The Mattagami Chèvre
White in color, this pressed goat cheese has a slight tangy taste. Its age will vary throughout the year, ranging between 2 to 6 months.
Tasty Tidbits
This cheese stands out in fresh dishes such as salads, but also melts very nicely on pizza or in lasagna. It can also be used to replace cheddar in recipes.
Preservation Tips
Ideally this cheese needs to be stored in a cool and dry place. It is best to keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are also a perfect place to store cheeses.
Did You Know?
The Pagwa has been featured on the CN Tower 360 Restaurant menu.
Testimonials
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''Pagwa … is unparalleled deliciousness.''
—Junction Fromagerie (Toronto)
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''Pagwa (...) is a delightful goat milk cheese. Semi-sort with a washed rind, it pairs beautifully with sweet accompaniments. This cheese is brilliant with artisanal crisps made with dried fruit and nuts, and is an ideal candidate for a dessert cheese course.''
—Chef Erica Guidi, The Block Co (Burlington)
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''We had some Pagwa at the market in Sudbury this morning - delicious! My girls finished off the samples.''
—Facebook customer comment
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The Pagwa (Seasonal)
Our seasonal Pagwa cheese distinguishes itself with its creamy, almost melting texture and light flavor.
Tasty Tidbits
The Pagwa can serve as an ingredient in numerous recipes. For example, stuff dried apricots with Pagwa, drizzle with honey, and cover with fresh basil and sliced almonds.
Preservation Tips
Soft cheeses are more delicate and vulnerable to humidity. It is best to store them in their original wrapping within a sealable bag or plastic container in the warmest part of the fridge.
Did You Know?
This cheese was served at the inauguration of Canada’s Governor General in 2021.
Testimonials
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''Absolutely delicious!!!!''
—Facebook customer comment
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''[This] cheese is amazing.''
—Facebook customer comment
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''It is very good. Really!''
—Facebook customer comment
The Fresh Chèvre Frais
Made from goat’s milk, the Fresh Chèvre has a slight tangy taste and its creamy texture makes it easily spreadable. It is available in 190 g and 1 kg tubs.
Tasty Tidbits
The Fresh Chèvre is very versatile and pairs nicely with sweet or savory dishes. It can simply be served on a cracker or bread with a nice jam or jelly or added into salad or pasta for an additional burst of Freshness. It also makes delicious cheesecake or mousse.
Preservation Tips
As long as it stays sealed, this cheese can keep for over a month in the refrigerator. It can also be frozen for months without its flavor or texture being affected.
Did You Know?
Like goat’s milk, sheep’s milk is easier to digest. Our Saganash even contains less lactose than some of our other cheeses, making it even more digestible for most people who are lactose intolerant.
Testimonials
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''The Saganash is a favourite with our customers. Slightly tangy, this cheese has a strong and rich flavour—perfectly paired with a nice wine, crackers, and a nice jelly.''
—Erin, Truly Northern Farms (Blezard Valley)
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''[When younger,] The Saganash is nice and mild and lactic. Lovely and very easy-going!''
—Jill Cuthbertson, The Cheese Peddlers
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The Saganash
Made from sheep's milk, the Saganash has a very distinct rich and creamy texture and flavour.
Tasty Tidbits
The Saganash can be used in a variety of recipes—such as with pasta, in sandwiches and salads—but also stands well on its own.
Preservation Tips
Ideally this cheese needs to be stored in a cool and dry place. It is best to keep it in its original wrapping within a sealable bag or plastic container in the warmest part of the fridge. Cool cellars are a perfect place to store cheeses.
Recipe: Risotto Saganash with mushrooms and leeks
3 tbsp butter
1 cup Cremini mushrooms, sliced
1 cup Arborio rice
1 cup Saganash cheese, grated
2½ cups chicken or vegetable stock
¼ cup leeks, diced
¼ cup dry white wine
Salt and pepper to taste
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Heat stock on the stove to a very slow simmer.
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Melt butter in a saucepan. Then add mushrooms and leeks. Sweat the vegetables until mushrooms are almost cooked and leeks are soft.
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Add rice to the saucepan. Cook until the rice has a white tip and the grain becomes clear. Splash with wine and 1 cup of stock. Allow the rice to absorb the stock by slowly simmering the mixture.
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When the rice has absorbed most of the stock, add another ¾ cup of stock. Continue to cook.
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Continue cooking the rice, adding a few couple tbsp of stock at a time, until the rice is just cooked (it should have a light crunch in the middle).
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Add grated cheese and serve. Rice should be creamy and have enough moisture to spread, but not run all over the plate.
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Bon appétit!
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Recipe by Bill Proulx of Chef Bill Presents
Did You Know?
Our Halloumi Style cheese will not melt when fried in a hot skillet. You may also enhance its richness by adding butter or olive oil to your pan.
Testimonials
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'' My husband and I loved your grilling cheese. Crispy outside and squeaky bite! Delicious!! ''—Customer review on Facebook
Halloumi Style (Seasonal)
Our Halloumi Style cheese is made from sheep’s milk and grills very nicely. This fresh semi-firm cheese has a light and salty flavor with a surprising contrast between its crust and chewy center when grilled.
Tasty Tidbits
The perfect addition to a Mediterranean salad (ex.: Greek style or couscous), it may also be added to skewers or in a burger.
Preservation Tips
This cheese will keep well for a long period in the fridge, because it is vacuum-packed. However, it is best consumed within a week once the package is opened.
Did You Know?
The Missinaïbi was originally made with cow’s milk when we first started production but has been made with sheep’s milk since Spring 2020.
Testimonials
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''Very good! We bought some, an excellent cheese to have.''
—Facebook customer comment
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''[…] it’s like candy; creamy and desirably molten. A gentle taste; sublime.''
—Facebook customer comment
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The Missinaïbi (Seasonal)
This soft sheep’s milk cheese is known for its light flavor and smooth texture.
Tasty Tidbits
This cheese pairs well with a nice fruity red wine or topped with jelly on a cracker or bread.
Preservation Tips
Soft cheeses are more delicate and vulnerable to humidity. It is best to store them in their original wrapping within a sealable bag or plastic container in the warmest part of the fridge.
Did You Know?
Our cheese curds have been featured in the Chez Lizette burger and the Kapuskoise Poutine on the Chez Lizette Restaurant & Pizzeria (Kapuskasing) menu since 2015.
Testimonials
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''Excellent cheese! The fresh cheese curds are THE best I have ever had!''
—Google customer review
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''We checked out the cheese shop and fell in love with the curds […], an excellent tasting. An absolute must if you’re passing through Kapuskasing!''
—Facebook customer comment
Cheese Curds
Cheese curds are purely a Canadian phenomenon. They were developed in the province of Québec during the 1960s to compensate for an over-production of milk and lack of sufficient space in aging rooms. Invented to clear excess cheeses, cheese curds were often sold at a reduced price, making them very popular.
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Our curds are made from cows’ and goats’ milk. Most people prefer to eat them within 24 hours of production or before refrigeration, when they are “squeaky.”
Tasty Tidbits
Although they are most commonly used in poutine, cheese curds are a delicious snack and can also be utilized in other recipes such as lasagnas, salads, grilled cheese and more.
Preservation Tips
Cheese curds can remain at room temperature for a few days, but will develop a sour taste over time. Though they have a tendency to lose their “squeak” once refrigerated, you can gain some of it back by warming up the cheese—either at room temperature, or by heating them up a bit. The cheese curd containers can be frozen. However, the texture and flavor of the curds may be slightly affected when thawed.