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Tête à Papineau

Description: Pasteurized cow’s milk, semi-soft cheese, washed rind, ripened 60 days

Appearance: Pinkish rind with some white and brick, flexible ivory cheese
Flavours: fresh cream, half-salted butter, dry hay, hazelnuts

The Tête à Papineau cheese refers to a popular Quebec phrase: « Ça ne prend pas la tête à Papineau! », meaning “one need not be a genius to figure that out”, associated with the highly intelligent and very talented Louis-Joseph Papineau.
The label shows the manor house, built by the seigneur in Montebello in 1850.
Finalist Sélection CASEUS 2015 & 2017, Category washed rind, mix or natural Semi-soft cheese

3rd prize 2nd prize at the 2013 Toronto Canadian Cheese Award.

Grand champion & champion category Washed rind cheese at the 2012 Canadian Cheese Grand Prix.

Tête à Papineau pancakes
4 portions

Ingredients :

  • 250 ml (1 tasse) pancake and waffle mix
  • 250 ml (1 tasse) milk

Cook the pancakes in an oiled cast iron pan. Set aside.


  • 1 sweet onion, sliced
  • 200 g (7 oz) brown mushrooms, sliced
  • 4 beet greens, stem removed
  • 15 ml (1 tbsp) butter
  • white peppercorns and salt flower
  • 200 g (7 oz) Tête à Papineau cheese, sliced

Preheat oven at 120 °C (250 °C).
In a frying pan, melt butter and sauté onion and mushrooms over medium heat, until golden. Season to taste.

On each pancake, spread a beet leaf, a portion of onion and mushroom mixture, some cheese and roll the pancake.

Place on a baking sheet and warm in oven until cheese has melted.