When cut, the colour ranges from white for the ‘fresh’ cheese to more or less intense straw yellow for the ‘semi-mature’, ‘mature’ and ‘extra-mature’ versions; Aroma: persistent reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers; Taste: initially mild, with scents of milk and flowers and a note of cardoon; an aftertaste that is long and persistent with fresh green echoes; a slightly spicy end note, a characteristic which becomes more intense the longer the cheese has been matured, accompanied by tastiness and a slightly astringent quality in the ‘mature’ and ‘extra-mature’ cheeses.

Organoleptic characteristics: Rind: ranges in colour from pale, straw yellow to deep yellow.

The cut (colour and holes) of the cheese is homogeneous, running from an ivory colour to a straw-yellow colour, with small holes of varying shapes that are few in number.

Purpose-grown energy crops (poplar, willow etc.), a multitude of woody materials generated by an industrial process (wood/paper industry in particular) or provided directly by forestry and agriculture (firewood, wood chips, wood pellets, bark, sawdust, shavings, chips, black liquor etc.) as well as wastes such as straw, rice husks, nut shells, poultry litter, crushed grape dregs etc.

The rind is whitish to reddish in colour. The ivory-to-straw-yellow, supple paste, which is not sticky or runny, is homogenous, except for a few holes. The cheese has a mild flavour with a variety of aromas (plant-like, milky, creamy or slightly smoky).

From canning salmon, oysters, and chowder, St. Jean's Cannery & Smokehouse expanded to include products like solid white albacore tuna canned without water or oil, canned wild West Coast chanterelle mushrooms, seafood pates, oyster soup and whole butter clams.