Featured Cheeses



Pasteurized Cow

The name Douanier (Custom officer) and the line of ashes symbolize the border between Québec and the US. Yellowish in colour, with small holes and a smooth, supple texture. Lingering taste, mild flavours of cream, nuts and green apple.

Belle Crème


Pasteurized Cow

Triple cream cheese with a beautiful bloomy, fluffy rind. The texture is smooth, unctuous and creamy. Flavours are buttery, creamy, salty with a nice acidity, mushrooms and nuts undertones coming from the rind.



Pasteurized Sheep

The curds are pressed but not cooked and then slowly matured at low temperature. Smooth, supple and velvety texture, ivory color. Voluptuous, flavors are rich and sweet with notes of hazelnut and caramel

Murcia al Vino


Pasteurized Goat

Immersed in local red wine and aged for 75 days.

Texture is compact and supple.

Very flavourful cheese, tangy, creamy with a fruity and floral taste finish due to the wine.



Pasteurized Cow

One of the world's oldest blue-veined cheese, its origin can be traced back to the 9th century. Creamy, buttery, slightly acidic finish, stronger and spicy when matured

Featured Meats

Italian Genoa



Seasoned with garlic, salt, black and white peppercorns, and red wine. It has a characteristic fermented, bright and acidic flavor .



"Little salt, little smoke, and plenty of fresh mountain air." It's well-marbled with a highly elastic texture and deep flavor. It has a savory, smoky taste that's laced with spices like juniper and bay leaf. .

Smoked Ham


Smoking is another form of curing. Before a ham is smoked, it is first salt-cured to control the development of bacteria. It then spends many hours, in a smokehouse to allow the essence of maple smoke to slowly infuse the meat. 

Calabrese Salami


Sweet, savory, porky and spicy just enough. A definite crowd-pleaser. Fennel aroma comes through quite nicely. the flavors are rich and robust. There is a noticeable sweetness from the paprika coupled with  spiciness.

Mariage Vin et Fromage

Paillot de Chèvre

Quebec, Canada

Pasteurized Goat

The name means hay to remind how cheesemakers used to insert piece of straw in the centre of the log to provide support while transporting. The creamline under the rind is runny with a sweet taste, the texture becomes firmer toward the center. Flavours are balanced.

Les Pins de Camille Picpoul de Pinet

Languedoc, France

Classic Picpoul, grassy, citrus and mineral on the nose. Displaying a sharp Granny Smith apple flavour. Some light walnut/almond notes, beautiful freshness. Firm acidity and balanced sugar. Medium finish.

P'tit Basque

Pays Basque, France

Pasteurized Sheep

Literally Lil’ Basque referring to a region between France and Spain. Used to be handmade by shepherds from left over curds set aside from milking their ewes .Semi-hard cheese with a basket-weave pattern on the rind. Smooth, sweet flavor with a nutty finish.

Côte des Roses

Languedoc, France

'Made from Nebbiolo and Grenache grapes in the beautiful region of Provence.

Light to medium body. Aromas of watermelon, raspberry and rose petals. Fresh palate with a nice acidity and some minerality. Flavours of red berries, peach, lemon zest and white floral.

Fourme d'Ambert

Auvergne, France

Pasteurized Cow

One of the first blue cheese ever made, the origin of this cheese can be traced back to the Roman period. The name comes from the container used to mold it, a “Fourma”, which gives it its iconic tall cylindrical shape. Texture is dense and creamy. Flavours are sweet and salty, mushroomy and sharp.

Bin 27, Fonseca

Duriense, Portugal

Full bodied sweet Port. Aged for 4 years in oak barrel, 

Intense on the nose, aromas of prune, black cherry, butterscotch, chocolate notes and tobacco. Flavours of vanilla, licorice, coffee, chocolate, black pepper, mocha, dark fruit Plum, Blackberry and cherry.

Minerality and saltiness match the wine fruit notes and viscuous body.