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Léo
Léo
Léo
Léo
Léo

Léo

Trappe à Fromage de l'Outaouais

Outaouais


Firm

M.F. : 31% Moisture : 39%

This firm, surface-ripened cheese is made entirely with pasteurized milk from dairy farms in the Outaouais and contains no modified milk ingredients. It is an extra sharp Cheddar aged two years that has been steeped in Domaine Acer’s Charles Aimé Robert, a maple Port wine. With a slightly crumbly texture and the colour of salted butter with glints of burgundy, this cheese has a mild, pleasant taste that complements the distinctive flavours of Port wine well. Léo is absolutely distinctive.

The name, Léo, is an acronym of the words: liquor (L), érable (É), which means maple in French, and Outaouais (O). More than 90 years of expertise and four generations of cheese makers stand behind the making of La Trappe à Fromage cheeses. A perfect example is Léo, which has converted many into loyal consumers over the years.

The Léo cheese is available at any of the cheese maker’s seven locations, in Hull, Gatineau (2), Masson, Cantley, Aylmer and Val-des-Monts, as well as in grocery chains in the Outaouais region.


Accompaniments

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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