The Montréal Gazette has put together a pretty comprehensive list of regional artisan and farmstead cheesemakers. Here are but two:
Fromagerie Au GRÉ des Champs
Owners: Daniel Gosselin and Suzanne Dufresne
D’Iberville: This semi-firm cheese stands out for its pink rind. It has a cavelike scent with notes of herbs and mushrooms. To the taste buds, it reveals floral and herbal flavours. Made with organic raw cow’s milk.
Gré des Champs: Le Gré des Champs has a natural and rustic brownish-orange rind. Depending on the season, its texture varies from pale to maize-coloured yellow. Possessed with aromas of butter and herbs, it has a pronounced floral and nutty flavour. Made with organic raw cow’s milk.
400 rang St-Édouard
St. Jean sur Richelieu
FROMAGERIE RUBAN BLEU
Owners: Caroline Tardif and Jean-François Hébert
Le Charbonnier: Coated with ground charcoal, this cheese is a tribute to one of the oldest professions in the world, the Charbonnier: one who makes or sells charcoal. A mild cheese, it has a salty flavour with a little note of fruits.
La Pyramide: Named after its distinctive shape, La Pyramide has a fluffy white rind and a soft texture that is both chalky and creamy. It has a mild, milky flavour, with hints of mushrooms.
L’écu: A little cheese, it is approximately the same size as the ancient French coin from which it derives its name. It is fresh and delicate and has a refreshing flavour, especially when consumed young.
14 rang St-Charles, Mercier
Find complete details at On the cheese trail.