Lucille Giroux is the Cheesemaker at Fromagerie La Moutonnière in Ste-Hélène de Chester in Québec. Lucille has owned sheep for 28 years. She raised them originally for wool and meat but, in 1991, her focus changed to milk and cheese production. The milk from her herd of East Friesian sheep is a product of the local terroir, grazing as they are on local flora and drinking from the natural springs from early spring to the first snowfall. Lucille’s cheeses are hand-made with care, aged in a special ripening room in an underground cave, and hand-wrapped.
Lucille was the first sheep cheese producer in Québec and has received many awards, including first-prize designations at competitions hosted by The American Cheese Society.