The days when the only cheese known to be produced in Quebec was curd cheese are now over. In fact, Quebec now produces fine cheeses to complete the cheese families produced and to offer visitors something else than cheddar cheese. The cheese factories, most of which make home-made cheese, can be found in every region of Quebec, but most particularly in Chaudière-Appalaches, Montérégie, Charlevoix, Îles-de-la-Madeleine and Abitibi-Témiscamingue.
Overall, six great cheese families are made in Quebec, which are fresh cheese, soft cheese, semi firm cheese, firm cheese, blue-veined cheese and goat's milk cheese. Today, Quebec cheeses are as tasty and as of high-quality as their European cousins.
Quebecers have as much imagination to name their cheese as they have recipes to make them. So taste those delicacies to the most-suggestive names of Cru des érables, the Diable aux vaches, the Pied-de-vent, the Mi-carême, the Barbu, the Cap-rond, the Salin de Gaspé or the Seigneur de Tilly. You will be breathless!