Chevrochon
Pasteurized goat milk
Fritz Kaiser (small-scale industrial)

Veteran Québec cheese maker Fritz Kaiser produces a wide range of cheeses, including this delicious semi-soft washed rind. Somewhat like a gentle version of Munster, Chevrochon is fragrant and earthy, with a salty, buttery finish. Goat milk adds its individual character to the aroma. This is a popular cheese board choice, and a nice change from more typical goat cheeses.

Ciel de Charlevoix
Raw cow milk
Maison d’Affinage Maurice Dufour (affineur)

The milk of a single herd is used to produce this silky textured blue, which is then aged by pioneering Charlevoix region affineur Maurice Dufour. Ciel de Charlevoix has deep blue veins, compelling savoury aromas, restrained salt, and sweet, earthy, almost meaty flavours. Serve a generous wedge with pear, walnuts and dark honey for a simple and tasty dessert.

Comtomme
Raw cow milk
Fromagerie La Station de Compton (farmstead)

An award winning Trappist-style tomme made by young cheese maker Simon-Pierre Bolduc, Comtomme is produced with raw milk from this fourth-generation farmer's own herd. Comtomme is supple and fragrant, with aromas of hay and fruit, and a tangy, nutty flavour. Use this versatile cheese in sandwiches, gratins and crêpes, and accompany it with a glass of Belgian ale.

Fleurmier
Pasteurized cow milk
Laiterie Charlevoix (small-scale industrial)

Fleurmier is gentle, mild and velvety, with just a hint of white mushroom aroma to accent its buttery flavoured paste. Lovely at breakfast or brunch with croissants, fruit and conserves.