Liberté has been manufacturing milk products (cream and cottage cheeses) in the Montréal area since 1936. Whilst the company grew, their production continued to maintain a traditional and artisanal character. In 1964, Liberté continued to manufacture cream cheese and began producing yogurt. With the success of this new endeavour, the company then developed an increasing number of products, all the while upholding its standards of quality and purity. In 2008, Liberté acquired a plant in Saint-Hyacinthe to support its expansion. Throughout this expansion, Liberté remains true to its artisanal beginnings – indeed, Liberté describes its craftsmen as “Artisans de Nature“. Meet the Liberté team here. Whilst Liberté’s focus is on creating natural, delicious products, the company is also focused on reducing its environmental footprint by supporting the development of organic products and farms, implementing sustainable work methods and sharing this information with consumers.
I’m proud to be associated with Liberté and today, I am happy to share an old favourite recipe – coeur à la crème – that my mum has been making for years and years, updated with Liberté Greek Yogurt.
Whether you celebrate St Valentine’s Day or not, you’ll want to file this recipe away as it’s one of the easiest you will come across and it does have a certain “wow” factor, wouldn’t you agree?