Hello, Dear Friends! My name is Eric and I have a traditional cheese factory in Saint-Raymond-de-Portneuf, which makes goat cheeses in the time-honored tradition of the Loire Valley in France.

We process the milk from our own herd, along with the finest quality milk produced by the 80 goats that belong to our friend Jocelyne at rang Saint-David in Saint-Thuribe. Twice a week Lara and I mold the curds by hand that have been left to ripen in our cellars. You can buy them from public markets and stores all along the shores of the St. Lawrence.

We make Le Cap Rond, an ash-ripened cheese with a soft center and natural rind left to mature for 15 days that is typical of the region. La Barre à Boulard is an ivory-colored block, inspired by Cap Lauzon and the village of Deschambault. Not forgetting Le Bouquetin de Portneuf, our renowned demi-sec crottin, matured for 10 days and currently enjoying something of a honeymoon period following its happy marriage to the wines of Isle de Bacchus. Bastidous is the final cheese we offer, an elegant cheese with a basil pesto that is the pride and joy of its creator, chef and writer Pascal Cothet, owner of Auberge La Bastide.

If you can't contain your curiosity any longer, come visit my farm Thursday to Sunday 1 p.m.-4 p.m. from June to October. You can also call me at 418-337-2876 or come see us any morning outside of the tourist season from Tuesday to Sunday. We also have local products made by our friends and goat's meat from our own herd on sale in our boutique. Bring home some great cheese from a great part of the country!