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Photo Essay: Full-Circle Cheesemaking in Québec

Photographed by Autumn Wood

Between October and December, pre-lambing season begins and sparks the five-month gestation period of Les Fromages du Verger‘s East Friesian/Lacaune sheep. Close to 90 lactating ewes will birth nearly 100 lambs. The livestock will feed on apples, grains, and hay; their manure is used as a natural fertilizer for the apple orchards.

Located just outside the village of Saint-Joseph-du-Lac, the creamery produces a wide array of artisanal, fresh and aged sheep’s milk cheeses, including Brebiole (above).

Pommé is a hard aged cheese created by mixing the juice of mature, sweet apples with pasteurized milk, yielding a delicate sweetness. Its rind is also hand washed daily with a non-filtered apple juice mixture.

The farm is open for sheepfold and rustic pasture tours, tractor rides, cheese tastings, and apple picking, and also has an on-site store that offers a variety of charcuterie, cheeses, and sweet treats.

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