This firm, rindless cheese is made with thermized milk drawn exclusively from the dairy farms on the island. That proximity allows the cheese to preserve the premium aromatic qualities of the milk, as well as the subtle flavours that are unique to Île-aux-Grues. Aged cheddars are available in three stages of maturity, each with a unique flavour that becomes increasingly characteristic and pronounced with age. This firm pressed cheese has a creamy yellow colour and a smooth texture. It has a mild and milky aroma and a hazelnut taste that becomes more pronounced with age.

Medium
Aged for six months, the medium Cheddar has a smooth texture and a slightly tart, but mild taste.

Old
The old Cheddar is aged for one year. It has a firmer, but still melt-in-your-mouth texture and a distinct aroma of hazelnuts.

Very old
The very old Cheddar is aged for two years. It has a firmer texture that is dry and granular and a more robust taste, with a more pronounced hazelnut flavour.

Cheese curds
Among the family of mild Cheddars, three are made with pasteurized milk: Cheddar Doux Île-aux-Grues, fresh cheese curds with a salted butter flavour and Le Saint-Antoine, a firm cheese with herbs.

Île-aux-Grues Cheddar is available from the cheese maker, at specialty grocery stores and cheese shops as well as from some supermarkets.