• tete-papineau-4-g
  • tete-papineau-2-g
  • tete-papineau-3-g
  • tete-papineau-g
  • tete-papineau-etiquette-g

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.
Finaliste à la Sélection CASEUS 2015, catégorie Fromage à pâte semi-ferme à croûte lavée, mixte ou naturelle.

3e prix au Royal Agricultural Fair de Toronto 2013.

2e prix au Canadian Cheese Award de Toronto 2013.

Grand champion et champion de la catégorie Fromage à croûte lavée au Grand Prix des Fromages canadiens 2002.

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.