Laracam
Raw cow milk
Fromagerie du Champ à la Meule (artisan)

This small washed rind cheese has a slightly gritty rind and a supple, silky paste. Barnyard aromas of cultured butter and leather introduce a bittersweet, savoury, full-flavoured cheese. Laracam melts well, adding interest and richness to root vegetable casseroles, canapés and grilled meats.

Le 14 Arpents
Pasteurized cow milk
Fromagerie Médard (farmstead)

Le 14 Arpents is a creamy washed rind cheese with yeasty aromas and flavours of hazelnuts and asparagus, which become fuller with age. It is produced from the milk of Swiss Brown cows, grazing an historic piece of pasture measuring 14 arpents (approximately 12 acres). Similar to the Normandy classic, Pont L’Evêque, Le 14 Arpents is a superb cheese board selection.

Migneron de Charlevoix
Pasteurized cow milk
La Maison d’Affinage Maurice Dufour (affineur)

One of the earliest of the new wave of Québec craft cheeses to win praise across Canada, Migneron de Charlevoix is fragrant, sweet and toasty, with balanced flavours at once floral, fruity and savoury. Enjoy in salad with pecans and pears, or melted with ham in a croque-monsieur.

Mi-Carême
Unpasteurized cow milk
Société Coopérative Agricole de L’Île-aux-Grues (artisan)

Made by the smallest dairy cooperative in Québec, this mixed bloomy and washed rind cheese is named for a traditional time of revelry celebrated half way through Lent in France and Acadia. Mi-Carême is a frank, full-flavoured cheese with strong leathery and vegetal aromas, and a robust, bitter and sharp flavour. Dark rye bread and bitter ale are fitting accompaniments.