Wine and Cheese Pairings
Which wine goes with which local cheese?
Discover wines that are the perfect match for Quebec cheeses.
Fresh Curd Cheese
Fresh curd cheese is white, rindless, and has a soft and creamy
consistency. Moisture content is usually high, between 55% and 60%,
and fat content varies between 20% and 33%. They are spreadable;
they make great desserts; they can be incorporated in pastries and
are excellent in sauces or stuffings.
- Mozzarina
- Damafro ricotta
- Bocconcini
- Feta
- Bouchées Damafro
These cheeses are covered with a velvety-white duvet called “the
bloom”. The bloom is obtained when Penicillum Candidum is added to
the curd’s surface. This process is called “surface-ripening” and
is a maturing process that begins on the surface of the cheese and
progresses inwards. A rind then forms and protects the cheese while
giving it a unique flavour. Soft curds are not pressed nor are they
cooked.
- Brie Normandie
- Camembert Vaudreuil
- Le Sœur Angèle
- Le trappeur
- Le Petit Rubis
Washed-Rind Semi-Firm Curd Cheese/Washed-Rind Soft Curd Cheese
Surface ripening means that the ripening process begins on the
outside of the cheese and progresses inwards. The curd is ripened
in a cooler or “cold room” where, at regular intervals, it is
turned, brushed and washed with a salty solution enriched with
“healthy” bacteria.
- Le Champfleury
- Le Saint-Damase
- L’Empereur
- Le Sir Laurier
- Le Providence
The rind is slightly sticky and varies from a coppery-pink to a
coppery-brown colour. The curd has a soft and mellow texture and
its colour varies from ivory to yellow depending on the variety.
This type of cheese has a more pronounced hazelnut flavour and some
varieties exhibit a distinctive mushroom aroma. The fat content
varies between 10% and 30% and the moisture content varies between
40% and 60%.
- Le Baluchon
- Le Cabouron
- Le Douanier
- Le Bocké
- Le St-Pierre de Saurel
- Le Migneron
These cheeses are rindless and have an ivory to yellow coloured
curd and a tender and elastic texture. They are famous for their
distinctive milk, cream and butter aromas. Depending on the variety
of cheese and the ripening method used, the flavour can vary from
fruity to nutty and from strong to mild.
- Le Moulin
- Vents des Îles
- L’Ancêtre Frugal
- Cheddar
- Le Chant du Coq
Even though they do not constitute a separate cheese family,
these flavourful cheeses are more and more popular with
connoisseurs but still relatively unfamiliar to many Quebecers.
Veined cheeses are well represented in the soft-curd, semi-firm
curd and firm-curd cheese families.
- Bleu Ermite
- Le Caronzola
- Le Bleubry
- Le Bleu Bénédictin
- Le Ciel de Charlevoix
Goat’s and sheep’s milk cheeses are a pure delight and form a
diversified family of cheeses providing almost as many varieties as
cow’s milk cheeses.
- Le Cendrillon
- Chevrita
- Chèvres des Alpes
- Alexis de Portneuf Paillot de chèvre
- Chèbrie
Local cheeses : So good! Indulge family or guests with a beautiful platter of local cheeses and fresh bread!
- Drink Pink
- Fruity and sweet - white wine
- Aromatic and mellow - white wine
- Fruity and vibrant - white wine
- Delicate and light - white wine
- Fruity and light - red wine
- Fruity and medium-bodied - red wine
- Aromatic and supple - red wine
- Aromatic and robust - red wine
- Choosing The Right Wine
- Serving Wine
- Answers to Some Wine Questions