This semi-soft cheese, whose mixed orange-ish rind is covered with a thin white bloom, is made with pasteurized milk, without modified milk ingredients. A 30 to 40 days affinage in a controlled room and hand washing gives it a nice crust, as well as a milky, herbal aroma and a taste of cream and wild mushrooms. The texture is smooth and creamy and melts in your mouth.
"Presque-isle" is a geographical term denoting a piece of land which is closer to being an island than most peninsulas because of its being joined to the mainland by an extremely narrow neck of land. In 2001, the Fromagerie Champêtre, originally established in Repentigny, created and named this cheese Presqu’île in honour of the Repentigny city, a peninsula that’s bordered by the St. Lawrence, L’Assomption and Des Prairies Rivers.