Finalist in the Sélection CASEUS contest 2015 and 2017 in the Washed, Mixed or Natural Rind category for semi-soft cheese, prizewinner at the 2013 Toronto Canadian Cheese Awards, and Grand Champion of the Washed Rind Cheese category at the 2012 Canadian Cheese Grand Prix.

Tête à Papineau is an artisan cheese produced in the Outaouais region of Quebec from pasteurized cow’s milk. After forming into wheels it is then ripened for 60 days, during which the process of washing the rind of the cheese as it matures, keeps it soft and supple, and develops its great flavours. Tête à Papineau features a distinct pinkish rind encasing a flexible ivory cheese that offers up a mélange of flavours such as fresh cream, half-salted butter, dry hay, and hazelnuts.

Its name is derived from a popular Quebec phrase “Ca ne prend pas la tête à Papineau!” which is associated with the highly intelligent and very talented Louis-Joseph Papineau, landlord of the seigneurie de la Petite-Nation and leader of the reformist Patriote movement before the Lower Canada Rebellion of 1837–1838.