Combining creative spirit with tradition may seem like a challenge, yet it is a reality of human nature: we need to evolve but remain aware of where we come from and who we are.
Throughout the centuries, cheesemakers have always dared develop new cheeses, improve their techniques, work outside their comfort zone. The marvelous wealth of cheeses throughout the world is the delicious legacy of their efforts.
Ever since the inception of Damafro, we have worked hard at safeguarding our cheesemaking heritage. Still we also have dared. It certainly was an act of pure daring to develop, 15 years ago, Québec's very first soft washed rind cheese, the Saint-Damase.
Our will and desire to dare are just as intense today as they were in the very beginning. A good example of this combination of creative spirit and tradition can be found in the Bouchées Saveurs: a traditional, delightfully well-rounded, slightly acidic melt-in-your-mouth fresh cheese, but presented in "modern" individual bite-sized servings, seasoned with a touch of Italian or Provençal spices and fine herbs.
