Bouq’Émissaire Disc
Unpasteurized goat milk
Fromages Chaput/Dépendances du Manoir (artisan/affineur)

This small format goat cheese has the same complex flavours as the larger Bouq’Émissaire wheel, but a creamier texture. Balanced citric, herbal and peppery qualities make it a perfect choice for serving with green salad, baguette and a glass of crisp dry white wine.

Bouquetin de Portneuf
Pasteurized goat milk
Ferme Tourili (farmstead)

Cheese maker Eric Proulx makes this tiny crottin-style chèvre in homage to the famous Loire Valley Crottin de Chavignol. Like its French inspiration, Bouquetin de Portneuf is a dense, full-flavoured cheese, with grassy, fruity and “goaty” aromas, and a brisk lively acidity.

Cabriole
Pasteurized goat milk
Fritz Kaiser (small industrial)

Cabriole belongs to a relatively rare family of cheeses: washed rinds made from goat milk. Frequent brine washings result in a tacky orange surface, teaming with fermented, barnyard aromas. Cabriole is milder than its fragrance suggests: the soft-to-flowing paste is spicy and bittersweet with a lingering toasty walnut flavour. Rye crispbread, apples and amber ale are perfect accompaniments.

Cap Rond
Pasteurized goat milk
Ferme Tourili (farmstead)

Cheese maker Eric Proulx models this small ash coated disc after the French AOC cheese, Selles-sur-Cher. Cap Rond is a complex and sophisticated offering, with aromas of nuts, apples and hay, as well as a gentle musky undertone. Dense and slow to dissolve, Cap Rond is a cheese to take some time over, best in small slivers with a glass of white wine.