Coteau Rougemont

Have you ever had the excellent Le Tuyau de Poêle from the Ruban Bleu dairy in Mercier? It’s a goat cheese with ash in the middle and a soft rind. It works particularly well with a fresh white wine, like this one from Coteau Rougemont, made from a blend of Frontenac Blanc and Frontenac Gris grapes.

Domaine de Lavoie

Lovers of hard rind, mature cheeses are fans of Louis d’Or, produced by Fromagerie du Presbytère in Sainte-Élizabeth-de-Warwick. And if you see any versions that have been aged longer than usual, you should definitely snatch them up! This type of cheese pairs well with a supple red featuring woody notes, like this one from Domaine de Lavoie, which will bring out accents of sweet spices.

Vignoble du Marathonien

Finally, an excellent local blue cheese like Rassembleu from Fromagiers de la Table Ronde will be a sure hit at the end of a meal, best paired with a late-harvest wine like this cuvée from Vignoble du Marathonien.