This semi-soft cheese, whose mixed orangey rind is covered with a thin white bloom, is made with pasteurized milk, without modified milk ingredients. Its 30 to 40 days refining period in a controlled room and hand washing gives it its nice crust, as well as its milky, herbal aroma and a taste of cream and wild mushrooms. Its texture is smooth and creamy and melts in your mouth.

In 2001, the Fromagerie Champêtre, originally establish in Repentigny, created and named a cheese Presqu’île in honneur of the Repentigny city, a peninsula that’s bordered by the St. Lawrence, L’Assomption and Des Prairies Rivers.

The Presqu’île is available in the Repentigny region, in specialty cheese shops and in supermarkets.