Mont Jacob


Le Mont-Jacob is a cheese of medium to marked intensity. Its pinkish rind is smooth and slightly moist, and its butter-coloured paste is supple and elastic. It has a slightly spicy, buttery aroma and a lactic taste, fruity and well-balanced in salt, with a vegetal end note.

The name of this cheese refers to a hill near downtown Jonquiere. Mont-Jacob, which faces the Blackburn cheese dairy, abounds with hiking trails and houses a cultural centre. According to cheesemaker Marie-Jose Blackburn, it's Jonquiere's Mount Royal.

Type: Semi-firm paste; washed rind
Milk: Pasteurized cow milk
Region: Saguenay-Lac-Saint-Jean
Maker: Fromagerie Blackburn