Often nicknamed the "Oka" of Abitibi, the Fredondaine appeals to everyone with its softness and versatility. Need a good cheese for your pasta dish, a candidate for beer and maple sauce's deluxe poutine or to enhance your lunch sandwich? Yum! You will clearly not be disappointed!

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This raw cheese made with pasteurized milk is hard and pressed. It is aged for 45 days and has a washed and orangy rind that is dry but supple. Its ivory body is smooth, and its flavor is fresh and creamy with gentle notes of butter and cream. This cheese has great character but is relatively sweet. It’s manufactured much like the Port-Salut cheese from France and the Oka cheese from the Laurentians.


Data sheet

Type de lait
Made from 100% Canadian cow's milk