There are the well-kept secrets, the obligatory stops and those that are worth the detour. There are above all essentials of all kinds that are good to share. For the pleasure of your palates, The duty therefore imagined an appointment in the form of a gourmet notebook, one theme at a time. This time, we turn to one of Quebec’s specialties: cheeses. Admittedly, choosing only ten is a perilous exercise — and an unparalleled series of minor bereavements. However, there are beautiful novelties, some classics or even small batches shaped with great dedication that deserve the attention of the taste buds and skillets. And then, at the dawn of the great Sunday outings, here are ten memorable cheeses for you that will take you through the province in a beautiful way.
MONTEREGIE
The white bridge
This creation of organic raw milk by the Au gré des champs cheese dairy is made from the milk of about thirty brown Swiss cows fed on pasture, dry hay and grain. Molded with a ladle once or twice a week before being aged for 15 days — a unique feature in Canada — the farmhouse cheese is melting and silky with a slightly acidic finish. The taste varies subtly with the seasons and the feed of the herd, but remains very fresh. Delicious on its own, this cheese is just as memorable as a finishing touch on a white zucchini pizza or a margarita.
It can be purchased on site (404, rang Saint-Édouard, Saint-Jean-sur-Richelieu) and in several independent cheese shops and grocery stores.
Monsieur Emile
With forty years of experience, the Ruban bleu cheese dairy is a pioneer in the marketing of goat cheese in Quebec. She makes a dozen artisanal pastas, including the very successful Monsieur Émile — in honor of the great-grandfather of the cheesemaker Caroline Tardif, who took over the reins of the business in 2005. Like the patriarch, a strong and solid man, Le Monsieur Émile surprises with its intensity of goat cheese perfectly harmonized with notes of cream and a dense texture. With its soft and naturally pleated rind after ten days of maturing, it crumbles well in a salad or on crostinis. Enthusiasts won’t hesitate to let it age for great power.
On sale at the Ruban bleu café (1017, boul. Saint-Jean-Baptiste, room 100, Mercier), at its boutique (85, boul. Saint-Jean-Baptiste, Châteauguay) and in certain cheese shops.
CENTER OF QUEBEC
Taliah
What a crush on this Taliah, a firm cheddar cheese prepared in small batches from mid-March to mid-July by Fromagerie du Presbytère — to whom we owe the renowned Louis d’Or. From unpasteurized sheep’s milk from neighboring farms, the molded dough emerges after 10 to 16 months of maturity. Its grains of tyrosine, which could be mistaken for grains of salt, offer a pleasant brittle texture. Like Comté, its generous and elegant taste makes it versatile; from the cheese platter, it becomes an ideal cheese for gratinating.
On sale year-round at the cheese dairy store (225, rue Principale, Sainte-Élizabeth-de-Warwick) and at certain points of sale.
ABITIBI-TEMISCAMINGUE
Allegretto
Since 1996, La Vache à Maillotte has been producing cheeses tinged with the northern climate in which the herd lives. Recent addition to its collection: the sublime Allegretto, made with sheep’s milk, which appeals to all parmesan lovers. This firm, slightly crunchy paste has a lot of character while remaining velvety in the mouth. The herbal notes blend well with the floral flavor of sheep’s milk. A lactose-free product to add to risotto and vegetable gratins.
Available at the main cheese dairy (604, 2e Rue Est, La Sarre), at his shop in Val-d’Or (1325, 3e Avenue, local 108, Val-d’Or) and in a few independent points of sale.
CHAUDIÈRE-APPALACHES
Shalena
Opened in 2019, the Ferme Phylum cheese dairy, in the Saint-Nicolas district of Lévis, offers seven fine cheeses, all made from A2A2 milk — recognized as being easier to digest — produced by the sixty Jersey cows raised in freedom facing to the St. Lawrence River. Its novelty: the Shalena, a raw milk farm cheese aged nine months, with a herbaceous taste, which draws on the mushroom in the finish. The firm yellow and very olfactory paste could be similar to Comté, but its supple texture plays more on the side of a Gruyère. Attractive ! Ideal for cheese fondue, to stuff a meat or to elevate a Mornay sauce. Note that Ferme Phylum serves high-calibre soft serve ice cream in the summer.
To get some, go directly to the site (2325, route 132, Lévis) or to various resale outlets and a few supermarkets in the greater Quebec City region.
Biograin Allen
When Caroline Allen decided to take over the reins of the family farm, it was clear that she would now produce organic milk. Nothing was left to chance, especially not the choice of pasture grasses. The result: a natural milk infused with sweet clover, clover, trefoil and brome. Caroline also unknowingly offered the new life project to her brother Joseph, who became a cheesemaker at the turn of a pandemic. Its very fresh, tender and tasty cheese curds are at the top of the list of the best tasted in Quebec. It goes without saying that we eat it in its simplest form. Some will play it in the poutine version, but we advise you to go for the tomato salad version instead of the bocconcini.
It can be found at the cheese maker (640, route Bégin, Saint-Anselme) and in some grocery stores on the South Shore, including Le Bidon filled (5731, rue Saint-Louis, local 100, Lévis)
La Bête-a-Séguin
Enthusiasm is constantly renewed for the cheeses from Fromagerie de l’Isle, especially for La Bête-à-Séguin, which, behind its ribbed white wheel, reveals a lot of character. Created in collaboration with the artist Marc Séguin — who also signs the label — this 60-day ripened cheese offers a creamy mouthfeel with notes of butter and nuts, a soft, slightly flowery crust and a finish that joyfully stings in the cheeks. A rustic and complex cheese like there are few. To be enjoyed in its simplest form.
Available in most cheese shops, including the main one (210, chemin du Roi, L’Isle-aux-Grues), which is open in the summer season.
CHARLEVOIX
Sky of Charlevoix
Visionaries and pioneers of the Quebec cheese scene, the Dufour family has been able to create, since 1994, several classic Quebec cheeses, including Ciel de Charlevoix, made from pasteurized whole milk matured for 70 days. This semi-firm and just enough marbled cheese offers all the distinct character that goes with this type of cheese. Neither too sweet nor too pungent, the vegetal and earthy scents blend with the creamy texture that coats the palate well and tickles all the senses. It is adopted plain, with fresh or dried fruit and in cream sauces.
On sale on site and in most cheese shops and supermarkets throughout Quebec.
A 100% cheese dinner
ISLANDS OF MADELEINE
Young-Heart
The Pied-De-Vent cheese dairy, located in the bucolic setting of Havre-aux-Maisons, transforms the milk from its herd of Canadian cows into delicious cheeses. Among them, the Young Heart is a pure delight — like a young harp seal seen offshore, called young heart! This soft paste is slightly refined and offers a silky and irresistible interior. Its taste of delicately salted butter, its bloomy crust and its notes of hay make it very accessible, like its cousin Camembert. To be enjoyed at room temperature on a crusty bread, with a side of marinated bourgots for a nice spring aperitif.
Available on site (149, chemin Pointe-Basse) and in certain specialized grocery stores or cheese shops throughout Quebec.