The Legacy of a Champion

Crowned Grand Champion at the 2015 Canadian Cheese Grand Prix, the Laliberté is a delicious triple crème made in the idyllic town of Sainte-Élizabeth-de-Warwick, Quebec. Discover the cheeses this champion fromagerie makes, and where Jean Morin makes the magic happen.

Local inspirations

Laliberté is named after the sculptor Alfred Laliberté, who was born in 1878 to a farming family in Sainte-Élizabeth-de-Warwick. His talent for sculpture was discovered early on, and his body of work includes large memorial monuments, smaller sculptures depicting rural life in Quebec, and a number of paintings.  

A labour of love

Laliberté starts off as milk in 300-litre vats. Each batch will produce 180 to 200 wheels of Laliberté.

Befriending foodies

On the southeast corner of the Fromagerie is a signpost with the names of cheese makers, wineries and other purveyors of fine foods in the region, kindred spirits who share the Morin passion for fine local ingredients.

In keeping with tradition

Louis D’or is a farmstead washed-rind cheese made from the raw milk of Jersey and Holstein cows. Inspired by the cheeses made in the Jura region of France, it is aged for nine months and features delicious fruity and nutty notes. It’s named after Louis Morin, one of the former owners of Jean’s ancestral farm. 

A singular pleasure

This prize-winning Blue is produced in an old church on the Morin farm, which has been in the family for four generations. The unique taste of this cheese strikes a perfect balance of salty and sweet that both Blue beginners and connoisseurs will enjoy.
Learn more about the delicious cheeses produced at Fromagerie le Presbytère.

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