This semi-soft cheese is made from pasteurized milk. It is first aged in a warm room for 15 days, then smoked for 4 hours using maple woodchips, and finally aged for 2 to 3 months in a cold room. The interior-smoked cheese gives up a sweet aroma and a melt-in-your-mouth texture. A full round weighs between three and four kilograms, but the cheese is sold in-store by the wedge.
Its name, Trésor du Fumoir, is derived from its golden colour and slightly smoky taste.
Trésor du Fumoir is available at the Fromagerie des Basques and in the refrigerated section of supermarkets, convenience stores and service stations as well as in several fine grocery stores and specialty grocery stores, from La Pocatière to the Gaspésie region and all the way to the border of New Brunswick.