This semi-soft, natural rind cheese is aged from two to four months. It is made from the milk of Marie-Claude and Stéphane Cloutier’s herd of Jersey cows and sheep’s milk from La Moutonnière. Both farms are located in the mountains of Sainte-Hélène-de-Chester. This cheese combines the creaminess of Jersey cow’s milk with the subtle acidity of sheep's milk. Serve on a cheese platter with nuts and cranberries.

The shape of the cheese reflects the hills of the village, and the name symbolizes the new cheese shop in the heart of the village of Sainte-Hélène-de-Chester while playing with the sound of the words “Sainte-Hélène.” Depending on the season in which this cheese is made, the label changes from a green landscape to a winter landscape, indicating that the animals are eating dry forage. The label was designed by Richard Caisse.

Le Sein d'Hélène is available from the cheese maker and in specialty cheese shops.