The ULTIMATE Quebec Cheese Board
From Terroir to Table
In Quebec’s vibrant epicurean tapestry, artisanal cheese stands as an unequivocal icon. The ULTIMATE Quebec cheese board epitomizes the diversity and authenticity of our terroir. Picture a rustic wooden platter overflowing with cheeses boasting regional nuances, aromas, and flavours… Each velvety indulgence narrates a tale—of artisan cheesemakers’ painstaking craftsmanship intertwined with the richness and singularity of the lands nurturing these local gems.
Amidst the buzz surrounding the “eat local” movement, Quebec and its artisanal cheesemakers are thrust into the limelight like never before. As staunch supporters of this movement, 1001 Fondues joyously honours our land and its myriad flavours.
The artisanal Quebec cheeses described below have gained global acclaim, tempting the most discerning palates to explore the treasures of our province. Whether paired with charcuterie, melted in a raclette, or savoured alongside fresh bread, these cheese delights epitomize the tradition and craftsmanship of our local cheese-making.
The options are limitless, yet for us, the ULTIMATE Quebec cheese board is one that excites our palates, sparks our curiosity, and fills us with pride. Explore our top picks: seven artisan cheeses, seven varieties, spanning seven unique regions! Enjoy your summer excursion!
Lanaudière: Le Chevronné by La Suisse Normande
Le Chevronné, a cheese in the style of tomme vaudoise, is made near St-Roch-de-l’Achigan using pasteurized goat’s milk. What sets it apart is its soft texture and delicate bloomy rind. This farmhouse cheese, akin to the Pizy, stands out with its pristine white paste, gently adorned with a fine fuzz. Its goaty aromas are fresh and nuanced.
Saguenay–Lac-Saint-Jean: Pikauba by Fromagerie Lehmann
Pikauba, a farm cheese from Saguenay–Lac-Saint-Jean, distinguishes itself not only for its artisanal craftsmanship but also for its semi-firm texture and delicate orange rind. Aged for three to four months, it unveils buttery flavours and fruity aromas. Produced in Hébertville using unpasteurized cow’s milk, it boasts a semi-firm pressed texture and a washed rind. Its name finds inspiration from a river in the Réserve faunique des Laurentides.
Chaudière-Appalaches : Riopelle de l’Isle Fromagerie de l’Isle
Riopelle de l’Isle, a masterpiece from Fromagerie de l’Isle, stands as Quebec’s pioneering triple-cream artisanal cheese. Beneath its velvety, whitish rind, a soft paste reveals rich notes of butter and fresh mushroom, accentuated by a hint of vegetal and salty tones. Its texture is exquisitely creamy, occasionally delicately oozing on the palate. Crafted from unpasteurized cow’s milk, this bloomy rind cheese pays tribute to the renowned painter Jean-Paul Riopelle.
Charlevoix : Hercule de Charlevoix by Laiterie Charlevoix
Hercule de Charlevoix, the pride of Laiterie Charlevoix in Baie-Saint-Paul, stands as an iconic artisanal cheese. Its coppery-pink rind and firm, cooked paste, which develops a slight granular texture with aging, render it a true marvel. Its rich aromas of butter and terroir intertwine with nuances of nuts and grains, culminating in a fruity finish. Inspired by the moniker bestowed upon Jean-Baptiste Grenon, this cheese embodies the legendary strength of Hercules. Crafted with thermized milk, this cheese matures for 6 to 18 months, delivering a rich and balanced flavour profile, devoid of bitterness.
Montérégie: Le Pont Blanc by Fromagerie Au Gré des Champs
Le Pont-Blanc takes its name from the Gouin Bridge, an iconic landmark of Saint-Jean-sur-Richelieu. This artisanal farmstead cheese, ladled into a molds, captivates with its delicate texture and velvety smooth paste, derived from the raw milk of brown Swiss cows from the herd at Fromagerie Au Gré des Champs. Offering a distinctive tasting journey, this soft cheese reflects the influence of the seasons and the sunny climate of southern Quebec. Distinguished by its lightly bloomy rind, Le Pont-Blanc holds the distinction of being one of Canada’s earliest cheeses made from raw milk and aged for less than 60 days.
Laurentides: Le Fleuron by Fromagiers de la Table Ronde
Le Fleuron, crafted by Fromagiers de la Table Ronde in Sainte-Sophie, is a semi-firm blue-veined cheese made from organic pasteurized milk. Accentuated with a natural rind featuring white and gray flora, it exudes a rustic charm. Its intricate aromas bring to mind fresh herbs, mushrooms, and moist wood, enhanced by a delicate farmyard essence. Introduced in 2007, this cheese boasts a robust flavour profile with distinct vegetal notes, complemented by a supple, slightly grainy texture that melts in the mouth.
Capitale-Nationale : Fondue Chic! au gin by 1001 Fondues
To conclude this summer excursion through our regions with flair, let’s savour the ULTIMATE Quebec cheese board in a daring and inventive manner with 1001 Fondues’ divine cheese fondue Chic! au gin, conveniently available in a microwave-friendly snack format! This exquisite, gluten-free, and lactose-free blend is the result of remarkable innovation, marrying Distillerie Mariana’s Violette gin with a carefully curated selection of local cheeses. Skillfully harmonizing with the floral undertones of Mauricie gin, infused with wild herbs, cheese fondue Chic! au gin assures you a thrilling and unparalleled gourmet adventure!