Louis Cyr: worthy of his name

Whether it’s to talk about the strongest man or a local cheese, the Louis Cyr stirs up conversation. What makes the Louis Cyr so special? (We're talking about cheese here!) We will be discovering it now!

A little je-ne-sais-quoi

How can Louis Cyr be so tasty? For a better understanding, let’s go back to the source: milk. It comes from cows that are mostly fed with dry hay. This manufacturing process is directly inspired by the Europeans. Bergeron cheeses ripening time can vary. Generally, a cheese wheel is refined for a minimum of 2 to 3 months. Meanshile, the Louis Cyr is refined between 8 and 12 months. This explains its more pronounced taste.

How would you describe its taste?

In a few words: notes of sweet caramel and a touch of candied fruit. Like the whole range of Bergeron cheeses, Louis Cyr is lactose free! So everybody can enjoy this delicious product.

Always a champion

For the past four years, the Louis Cyr has stood out during the Selection Caseus competition, which rewards Québec's best cheeses. This year again, the Louis Cyr shined among the best and won 2 prizes, among them the Caseus Longeavi, a prize awarded to the best aged cheese.