Pikauba
A semi-firm washed-rind cow's milk cheese from Quebec with a buttery taste and orange rind.
Pikauba is a semi-firm cheese made from cow's milk in the Saguenay–Lac-Saint-Jean region of Quebec, Canada. It features an orange rind and a golden paste with small holes, offering a buttery and fruity flavor profile.
- Made from thermised cow's milk by Brown Swiss cows.
- Aged for 90 to 120 days with a washed rind.
- Features an orange rind and golden paste with small holes.
- Named after the Pikauba River in Quebec.
- Recipe adapted from the producer's mother from Jura, Switzerland.
What is Pikauba?
This cheese presents as a semi-firm wheel weighing either 2.5 or 5 kilograms. Its exterior displays a fine orange rind, while the interior paste is soft and golden yellow. Small holes dot the texture throughout. The flavor sits at a medium intensity level, characterized by distinct buttery notes and subtle fruity aromas. It originates from the Saguenay–Lac-Saint-Jean area in Quebec, Canada, named after the nearby Pikauba River that flows through the Laurentides Wildlife Reserve.
Where does Pikauba come from?
The Lehman Cheese Dairy in Hébertville produces this cheese. Jacob Lehman created the recipe in 2005, adapting a formula written on paper by his mother from Jura, Switzerland. The factory itself opened in 2001. The name draws inspiration from a quote by Félix Leclerc about rivers, reflecting the local geography. A novel by Gérard Bouchard also shares the name Pikaubaa, linking the product to regional culture.
What does Pikauba taste like?
Tasters describe Pikauba as having a medium intensity. The primary sensation is buttery, supported by underlying fruity aromas. The texture remains semi-firm yet soft enough to yield easily. The small holes in the paste contribute to its overall mouthfeel. The orange rind adds a savory element that complements the rich internal flavors.
How Pikauba is made
Producers use thermised cow's milk from Brown Swiss cows, a breed known for high yields and rich milk. The curds are processed into a semi-soft cheese with a washed rind. Aging occurs for a period between 90 and 120 days. The cool climate and quality fodder plants in the Saguenay–Lac-Saint-Jean region support the production process.
Pikauba, drawn
How Pikauba is eaten and cooked
Eaters typically enjoy Pikauba on its own as a snack or serve it on a cheese board. Its semi-firm texture allows it to be sliced easily. The buttery and fruity notes make it suitable for pairing with bread or fruits.
Pikauba through the day
This cheese fits well as a standalone snack or part of a cheese board presentation. It is not specifically tied to breakfast, lunch, dinner, or dessert routines in the available information.
Pikauba in the world's kitchens
The cheese belongs to Quebecois cuisine, produced in the Saguenay–Lac-Saint-Jean region. It reflects local dairy traditions influenced by Swiss heritage through the Lehman family recipe.
At a glance: where it turns up
By meal and use
Cuisines
Faith and ritual
No religious or spiritual associations are mentioned for this cheese.
Custom and folk tradition
The cheese connects to local lore through its namesake river and the literary reference to Félix Leclerc. It represents the agricultural heritage of the Saguenay–Lac-Saint-Jean area, utilizing local Brown Swiss cattle.
Protection and trade
Pikauba was a finalist in the best semi-soft cheese category at the 2014 Canadian Fine Cheese Competition. Production is limited to the Lehman Cheese Dairy in Hébertville.
Questions people ask about Pikauba
Where does Pikauba cheese come from?
It is produced in Hébertville, within the Saguenay–Lac-Saint-Jean region of Quebec, Canada.
What type of milk is used to make Pikauba?
Pikauba is made exclusively from cow's milk, sourced from Brown Swiss cows.
What does Pikauba taste like?
It has a medium intensity with a buttery flavor and subtle fruity aromas.
How long is Pikauba aged?
The cheese matures for a period between 90 and 120 days before sale.
Good reading and sources
- Pikauba (cheese) on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Pikauba (cheese)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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