Local cheeses and pairings for the sunny season

In Quebec, we really earn our warmer months, so we spend them outside as much as possible. For all your apéritifs and barbecues, think of local cheeses and wines.

Author Équipe SAQ

Published on April 22, 2025

Cheeses on the grill

Cheeses in salads

Flavoured cheeses

The best cheeses for the barbecue

Grilling cheeses are those that can be placed directly on the grill without them sinking all over the barbecue. The favourite remains halloumi, on skewers or sliced "steak-style," but did you know that there are more than 40 local cheeses that can be grilled? For a chef's result, slice the cheese quite thickly (one to two centimeters). You can also add a thin drizzle of oil to prevent it from sticking and especially to make it a little crispy, and cook it indirectly, i.e. not straight over the flame. You can also include certain firm or semi-soft cheeses in a vegetable skewer or grill them to add to salads.

Halloumi and Quebec ciders and wines

Grilled halloumi cheese on mixed salad +
Autour de la Pomme Les Complices

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Halloumi cheese veggie burgers +
Domaine St-Jacques Pinots Rosé 2024

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The best cheeses for salads

There are plenty of options, but here are our favourites to keep things fresh and colourful this season.

Fresh mozzarella cheese for its pleasing texture and neutral, soft profile.
Feta cheese for its versatile texture and its salty taste which allows for contrasting (with fruits) or complementary (hello olives) pairings.
Parmesan for its rich taste and crumbling texture that lasts.

Local cheeses in salads with Quebec wines

Greek salad +
Domaine Amalgames Fragments d'Océan

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Caprese salad +
Les Bacchantes
Rs1 2023

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Panzanella salad +
Domaine du Ridge Le Bâtonnier 2022

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Trending: Flavoured cheese curds

Cheese curds are part of our DNA in Quebec, but did you know that they can be reinvented with a host of aromatics? Dive into your spice drawer and give it a go: curry, herbes de Provence, barbecue mix (the one without salt, because the cheese is already salty). Have fun!

Marinate your curd cheese or bocconcini (350g for two pinches of dry spices or two tablespoons of fresh herbs) with a drizzle of olive oil or the cheese's whey. You're now ready for an apéritif!

If you’re looking for a store-bought alternative, know that there are over 300 local flavoured cheeses, many of which are curds.

Flavoured cheese and Quebec wine pairings