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Fromagerie qui lait cru !?!

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Fromagerie qui lait cru !?!, Fromagers
Our Company offer you the choice of more than 300 different varieties composed of 70% of local cheeses. Artisanal cheeses are worth the detour! Discover, according to your desires, those made of cow, goat, sheep, and now buffalo milk.

Seeking new experience? Our must-have European cheeses await you! Brie, parmesan, gruyère aged in a caves, Comté … you choose! Moreover, it is possible to find cheeses made from organic milk; lactose free; or low in fat.

Finally, an excellent selection of dairy products (butter, yogurt, milk, cream …) is also available with the Harmony Organic, Hewitt’s, Lactantia, Liberté and other dairies.

Need advice? Our team is composed of experts! They will help you find the cheese that suits you best

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  • Opening period : Open year round
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    Grey Owl

    Fromagerie Le Détour
    CATEGORY : Soft cheese
    PROVENANCE : Témiscouata, Quebec
    RIPENING : Surface-ripened 10 days
    SIZE : 1.4 kg
    FAT 24%, MOISTURE 57%
    This irresistible cheese is made from goat’s milk alone. The dark vegetable ash coating contrasts sharply against the snow-white cheese. Its creamy smooth texture and light grey coating will enhance any cheese platter.



    Bleu d’Élizabeth

    Fromagerie du Presbytère, Centre-du-Québec
    M.F. : 28% Moisture : 42%
    This semi-soft, blue-veined farm cheese is made with thermized milk drawn from the Holstein and Jersey cows on the family farm. Its natural rind, speckled with ochre spots, shows off lovely bluish, sometimes greenish veins due to the presence of Penicillium roqueforti. It has a balanced salty taste with just a hint of hazelnut. Its mix of regional tastes and its unique character will grab your attention and the refined pleasures it delivers your taste buds will win you over.




    Fromagerie de Saint-Benoît-du-Lac (Cantons-de-l'Est)
    M.F. : 30% Moisture : 43%
    This semi-soft blue-veined cheese is made from whole pasteurized milk. It is surface- and interior-ripened with Penicillium roqueforti for more than 90 days. Bleu Bénédictin has a melted centre and pleasant aftertaste, and retains its natural light grey rind that gives it a wild mushroom aroma. It is mildly salty with woody flavours.




    A hand-twisted layer of fresh Mozzarella surrounds the soft centre, which is filled with rich cream and Mozzarella curd.




    Using full cream makes this fresh Mascarpone cheese rich - with a smooth and creamy texture that can be easily spread.




    Québec, Montérégie, Saint-Jean-sur-Richelieu.
    Fromagerie Au Gré Des Champs.
    Semi-soft farm cheese with a wash rind, made from organic raw milk (certified Ecocert-Canada). Riped 60 days.
    Wine pairing : Zinfandel from California.
    30% fat / 45% moist.




    Québec, Montérégie, Saint-Jean-sur-Richelieu.
    Fromagerie Au Gré Des Champs.
    Organic raw milk farmstead cheese (certified Ecocert-Canada), with a natural rind. Riped for a minimum of 6 months.
    *This product is only available sporadically.
    Wine pairing : Rasteau, brown ale or stout
    39% fat / 29% moist.




    Fromagerie Lehmann, Saguenay–Lac-Saint-Jean. Semi-soft farm cheese with a wash rind, made from thermized milk. Named Pikauba after a river that flows through the parc des Laurentides. M.G. : 30% Moisture : 44%



    Hatley Road

    Fromagerie La Station (Cantons-de-l'Est)
    M.F. : 30% Moisture : 41%
    Made with thermized organic milk and aged for three months, this firm farm cheese features distinct floral and fruity aromas. The milk is drawn from Holstein cows on the organic-certified family farm. From mid-May onward, the cows are fed fresh grass in fields with a variety of plants, including white and wild clover, lotus, alfalfa, as well as grasses such as timothy and brome grass. These living crops provide the cheese with tastes that are specific to the Estrie region, which itself is strewn with steep hills, valleys and mountains.
    2015 World Cheese Awards Silver medal winner in the Semi-soft Farm Cheese class. Finalist at the 2015 and 2014 Sélection CASEUS competition in the Firm Cheese with Washed, Mixed or Natural Rind class. Awarded with a special distinction for Best Organic Cheese at the 2013 Sélection CASEUS. And in 2012, the cheese shop placed 2nd at the American Cheese Society competition for his Hatley Road and Alfred Le Fermier cheeses.



    Pont Blanc

    Fromagerie Au Gré des Champs (Montérégie)
    M.F. : 20% Moisture : 61%
    Le Pont-Blanc is a farmstead artisan-made organic cheese that is ladled into a mold. It’s fine and silky paste softens with time and its rind might occasionly show a dot of blue on the surface. As it is made from raw milk, its flavour varies from one season to the next. Le Pont-Blanc is among the first raw milk cheese aged under 60 days made in Canada.
    Finalist at the 2014 canadian cheese awards, 1st prize winner in the bloom rind cheese category at the 2013 Sélection CASEUS contest – prix de l’École de laiterie and 2nd place among soft, farmstead cheeses at the 2011 American Cheese Society competition.



    Tomme de Grosse-Ile

    Cheese made from non-pasteurized cow milk with a brushed rind. This cheese is produced by the Société Coopérative de l'Ile-aux-Grues located in the region of Chaudière-Appalaches.



    Cheddar Île-Aux-Grues

    Fromagerie Île-aux-Grues (Chaudière-Appalaches)
    M.F. : 31% Moisture : 39%
    This firm, rindless cheese is made with thermized milk drawn exclusively from the dairy farms on the island. That proximity allows the cheese to preserve the premium aromatic qualities of the milk, as well as the subtle flavours that are unique to Île-aux-Grues. Aged cheddars are available in three stages of maturity, each with a unique flavour that becomes increasingly characteristic and pronounced with age. This firm pressed cheese has a creamy yellow colour and a smooth texture. It has a mild and milky aroma and a hazelnut taste that becomes more pronounced with age.




    Fromagerie du Pied-de-Vent (Îles-de-la-Madeleine)
    M.F. : 26% Moisture : 46%
    This semi-soft, surface-ripened, washed-rind farm cheese is made with thermized whole milk from a single herd of grazing Canadienne cows from the Îles-de-la-Madeleine region. The Pied-De-Vent features a hazelnut and mushroom flavour.
    Finalist at the 2014 Sélection CASEUS competition in the Semi-soft Cheese with a Washed, Mixed or Natural Rind category. Finalist at the 2014 Canadian Cheese Awards in the best mixed rind cheese category.



    Louis D’Or

    Fromagerie du Presbytère
    M.F. : 36% Moisture : 33%
    This firm and washed rind farm cheese is made from raw milk and aged 9, 16 or 24 months. The beautiful 40-kg rounds are imposing in both size and flavour. Inspired by Jurassien techniques, the Fromagerie du Presbytère has created a magnificent cheese, full of complex and delicate aromas after 9 months of ripening.



    Les Métayères

    Fromagerie du Champ à la Meule (Lanaudière)
    M.F. : 28 % Moisture : 46 %
    Aged for at least 60 days and made from Lanaudière Holsteins’ thermized milk, this semi-soft, washed-rind cheese is reminiscent of the Victor et Berthold. Its coppery orange rind covered with very fine white fuzz hides a supple, creamy beige interior. Its texture on the palate is most creamy. It features creamy, milky flavours devoid of any bitterness.




    Blue cheese from England (Derbyshire, Leicestershire and Nottinghamshire).



    Victor & Berthold

    Fromagerie du Champ à la Meule, Lanaudière
    M.F. : 27 % Moisture : 46 %
    Aged for at least 60 days, this semi-soft, washed-rind cheese is made from Lanaudière Holsteins’ thermized milk. Its coppery orange rind covered in fine white fuzz hides a supple creamy beige interior. It features an aroma of cream, butter and herbs. Its texture is creamy and smooth, and its strong taste reveals slightly tangy milky, fruity flavours, with a rustic note that melts in the mouth.
    This cheese is offered in classic or reserve versions. It acquires its “de réserve” status from an additional 40 days of aging, for a total of 100 days. This process makes the cheese more intense but not too aggressive, giving it a character that is markedly different from the original cheese.




    Québec, Lac-Saint-Jean, Hébertville.
    Fromagerie Lehmann.
    Semi-soft, farm cheese, thermised milk, washed rind cheese. Age 6 month minimum.
    fat : 32% Moisture : 43%




    Québec, Chaudière-Appalaches, Île-aux-grues.
    Société Coopérative Agricole de l’Île-aux-Grues.
    Soft cheese, triple-cream cheese with a bloomy rind is made with thermized cow’s milk. Named after the famous painter Jean-Paul Riopelle.
    Fat : 35% Moisture : 50%



    Hercule de Charlevoix

    Produced in 12 kg wheels by la Laiterie Charlevoix, l'Hercule is a typical hard cheese. The milk is supplied by the herd of Jerseys at the StessiFarm, a short distance from the cheese dairy. The raw cheese is cooked, pressed and non-surface refined for a long period. Refining takes between 6 and 18 months. Fat content is 34 % and moisture 35 %. The body is dark yellow, hard and granulated, and tender in mouth. Texture improves with age, and taste develops without bitterness.




    Ripened cheese cooked and pressed.
    Min. 5 moths old.
    Raw cow milk.
    Fruity taste



    Gré des Champs

    Québec, Montérégie, Saint-Jean-sur-Richelieu.

    Fromagerie Au Gré Des Champs.

    Farm cheese made of organic raw milk (certified Ecocert-Canada), with a natural rind. Riped 3 months minimum.
    Wine pairing : Chardonnay
    33% fat / 30% moist.




    Québec, Montérégie, Noyan.

    Fromagerie Fritz Kaiser.

    Pasteurized milk, semi-firm cheese with a washed and brushed rind is ripened nine weeks, and features a layer of vegetable ash in the middle.

    24% fat / 48% Moist.




    Fromagerie La Station (Cantons de l'Est)

    M.F. : 28% Moisture : 45%
    This semi-soft, washed-rind organic farm cheese is now made with thermized milk and ripened for 90 days. Beneath its coppery orange rind is a soft and melting interior dotted with small holes. It has a balanced mouthfeel, and its flavour features hints of fruits, crabapples and butter.

    Finalist in the 2015 Canadian Cheese Grand Prix in the “Organic Cheese” category.




    Fromagerie 1860 Duvillage (Laurentides)

    M.F. : 30% Moisture : 45%
    This is a semi-soft, uncooked pressed cheese with a smooth, pinkish-copper washed rind, which with repeated washings becomes stickier with age. Made from pasteurized milk, the cheese is surface-ripened for several months to develop a complex aroma. Its cream-coloured interior melts in your mouth and has a full, lingering and effervescent flavour of fruity cream and fresh, refreshing, somewhat tart apples, with notes of farm-fresh milk and a hint of hazelnut.



    Alfred Le Fermier

    Alfred Le Fermier is a hard farm cheese made with organic cow milk produced by la Fromagerie La Station in Compton. It was named in honor of Alfred Bolduc, the founder of the Bolduc farm. It can be served on a cheese platter, in a gratin or accompanied by a good port.




    Produced in 8 kg wheels, le 1608 is a typical hard cheese. The milk used comes 100% from Canadienne breed cows. The raw cheese is cooked, pressed and non-surface refined for a long period. Refining takes between 3 and 6 months. Fat content is 30 % and moisture 42 %. The crust is a dark yellow, creamy and tender in mouth. Texture improves with age, and taste develops without bitterness.



    14 Arpents

    Soft washed rind farm cheese, pasteurized milk is made of whole milk drawn from a herd of Brown Swiss cows on the Domaine de la Rivière farm.
    Le 14 Arpents is named for the rural road located alonside the cheese shop.
    Fat : 27% Moisture : 50%

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