Modelled after the French St-Paulin; the Fleur-en-Lait is a semi-soft, washed-rind, artisan cheese made by Glengarry Fine Cheese on the north shore of the St. Lawrence River. The pungency of its thin and bright-orange rind envelops the delicate (but robust), sweet and fruity-flavoured interior with a rustic aroma.

Aged for three months this cheese has a 31% milk fat content and 39% moisture content, and the cows producing the milk for this cheese are pasture-fed which give the cheese its rich yellow colour and buttery texture.

Second Place winner in the 2016 American Cheese Society, Open Category – Washed Rind Cheeses Aged Over 60 Days; Fleur-en-Lait pairs well with a spicy, off dry white such as a Reisling or Gewurzträminer.