Joséphine

Classic, but not ordinary, it's mind-blowing when you leave it on the counter for too long. Let it melt. This cheese is ladled and will drain naturally for two days before spending a week in the ripening room

Josephine bears the marks of love from its cheese makers- it is turned by hand every day to allow the crust to develop evenly.  

Since it is not pressed, its dough is soft, airy, and melting. It could easily be compared to thick whipped cream. Its crust is well pleated but very thin, which adds to its softness in your mouth.  

Canada, Quebec

Goat Milk

Pasteurized