Les Petits Vieux is a firm cheese aged naturally in a cellar. This farmstead cheese is made from the whole milk of Swiss brown cows that are put out in the pasture to feed in the summer and fed dry hay in the winter.
Both the name and image of this cheese are representative of the grandparents of the cheese dairy’s owners, Émilie Claveau and Eugène Côté.
Pasteurized cow milk
Washed, brushed rind, firm paste
200 g, 3.5 kg, 7 kg
- Seyval from the Eastern Townships
- Cabernet Franc and Pinot noir from the Niagara Peninsula