Producer · Chaudière-Appalaches
Ferme MSA
Annie Boucher, Sylvain Daigle and their son Marc-André now run Ferme MSA, in Lotbinière.
Producer profile
Quebec
Where
Lotbinière, Chaudière-Appalaches, Quebec
Origin
Craft
Role
Producer / farm cheesemaker
At our shops
1 cheese, 1 family
Their story
Ferme MSA: their story
Their region
Annie Boucher, Sylvain Daigle and their son Marc-André now run Ferme MSA, in Lotbinière. In 2024, the family took over from Jacques Maillot, the artisan behind the Jac le Chévrier, in order to preserve the know-how and continue its production. This family succession gives new continuity to a goat cheese already well known to Quebec cheese lovers, while opening a new chapter in its history.
At Bleu & Persillé
Ferme MSA: their cheeses
1 cheese, 1 family in our selection. Each profile covers its flavour, how it is made and where to taste it.
BP-F166
Jac le Chévrier
Ferme MSA · Chaudière-Appalaches, Quebec
Pronounced goaty and lactic aromas, balanced by distinct hazelnut notes and a slight piquant hint on the finish.
Lactic · Bloomy rind · Goat
Explore further
More producers to discover
Those from the same region first, then all our producers by origin and by craft.
Fromagerie de l’Isle
L’Isle-aux-Grues, Chaudière-Appalaches, Quebec
The cheesemaking tradition of Isle-aux-Grues goes back to the early 20th century, when the island’s isolation already led families to process their milk on site.
7 cheeses
By origin
By craft
Tasting them
Where can you taste their cheeses in Montreal?
At the counter of our two shops, in Plateau Mont-Royal and Angus, depending on deliveries, and on our cheese platters.