Fou de Roy
Raw cow milk
Fromagiers de la Table Ronde (farmstead)

Farmstead cheese makers Les Fromagiers de la Table Ronde use organic milk to produce this supple, rosy-hued, washed rind round. Classic aromas of hay, fermented fruit and barnyard introduce a silky, springy paste with an expressive earthy and nutty flavour. Serve with whole-grain crackers and a glass of golden ale.

Grand Chouffe
Pasteurized cow milk
Fromagerie Champêtre (small-scale industrial)

Bathed in Belgium’s robust "La Chouffe" ale, this pillow-like russet cheese smells of hay, yeast and lemon curd. The pleasantly bittersweet paste glistens and bulges, carrying toasted nutty flavours. Grand Chouffe is tasty with rye bread, smoked ham, and a glass of strong ale.

Grand Manitou
Pasteurized cow, goat and sheep milk
Fromagerie La Voie Lactée à L’Assomption (artisan)

Grand Manitou is Quebec’s only cheese made with a combination of three milk types. The mixed milks combine their characteristics to produce a springy washed rind disc with floral, goaty aromas and gentle, tangy, slightly musky flavours. Serve simply, with rye crackers and cracked walnuts.

Gré Des Champs
Raw cow milk
Fromagerie Au Gré des Champs (farmstead)

Cheese maker Daniel Gosselin attends carefully to the organic diet of his Holsteins, believing the combination of hay and wild herbs to be central to their milk quality. This firm but supple cheese expresses a complex array of earthy and floral aromas, and delivers full rustic flavours of nuts and fruit. Gré Des Champs is versatile in the kitchen, but merits a place on the cheese board as well.