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Le Zéphyr

Le Zéphyr

Fromagerie des Cantons inc.



M.F. : 35% Moisture : 35%

This firm, uncooked, pressed cheese is made with thermized milk and is surface-ripened for 120 to 180 days. The milk used comes exclusively from the herd of Jersey cows on Pierre Janecek’s farm in Dunham, just a few kilometres from the cheese maker. The cheese is available in two varieties: Le Zéphyr regular, which has a brown, brine-washed rind and Le Zéphyr vinifié, which has purplish-coloured rind from being steeped in a red wine from the region. The cheese has a rustic cellar aroma and a mild taste of fruits and hazelnut. The vinifié variety features the smell and taste of wine throughout. The cheese has a firm texture that is sometimes hard and crumbly and that can also leave traces of crystals in the mouth.

The cheese maker names its cheeses after different types of wind; in 2005, this mild and pleasant cheese was named Zéphyr, which means a light, warm, pleasant breeze.

Le Zéphyr is available from the cheese maker and in specialty cheese shops.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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