La ferme Cassis et Mélisse

Farmstead goat cheese ÉCONOMUSÉE®


In season
From May 1 to Thanksgiving

Daily from 10am to 6 pm

The Jovial-Café
Open daily

Priced activities and guided tours
One guided tour per day,
daily at 11 am – in season, upon reservation

Cheese hand-ladling,
Thursday to Sunday – season,
upon reservation

From October 13 to November 14 and
from December 16 to April 30
Thursday to Sunday from 10 am to 5 am

Closed from November 15 to December 15



In the foothills of the Appalachians, come and meet Aagje the cheesemaker, who transforms the organic milk of 80 dairy goats into unique ladle-molded cheeses each and every day. This technique requires know-how, consistency, and precision in order to obtain quality cheeses. Aagje’s accomplice, Gary the goat herdsman, takes care of the goats that supply the milk, the essential raw material for the cheesemaker’s work. On site, you’ll discover an enterprise that respects animals and the environment. You’ll be introduced to the cycle of cheese production and goat life on the farm and, of course, invited to taste the products made on site. Discover our new Jovial-Café where you will find cheese and meat boards and baguette, for a perfect picnic lunch to enjoy under the pine trees, on the farm.


La ferme Cassis et Mélisse

212, rang de la Pointe Lévis