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.