Rébellion 1837 is the only blue-veined cheese made in Outaouais.
The milk, whether it be cow’s or ewe’s, is produced in nearby farms, from a single herd.
We have adopted a responsible approach in our daily operations, in particular processing cheese residues. In fact, by concern for the environment, we have formed an association with cattle and pork farmers of Saint-André-Avellin who transform the lactoserum, rich in minerals and source of proteins, to benefit their animals.
The artisan method involving human beings at all stages of the production is totally respectful of traditional knowledge.
All available space is used in the cheese production. As soon as milk arrives, it is pasteurized and lactic ferments are added. The curds are salted, then pressed and sent to one of the three curing rooms, then portioned and wrapped.