Near Deschambeault there is a ridge called the “Barre à Boulard” that extends into the St. Lawrence River. This cheese log, ladled into a mold, is dense and sticky with a fruity flavour and a light taste of yeast. Its ivory rind contains a top-of-the-line yeast, with naturally-occurring blue mould which provides its rustic, full flavor. This cheese can be dried and aged up to 6 months.

Three percent of the income from the sales of this cheese is donated to Equiterre to support local organic farming.