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.
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.
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
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.
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
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. .
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.
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
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
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.
Pays Basque, France
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
'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.
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
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.