Le Brillant (Fromagerie au fond des bois, Rexton, N.B.):
This goat milk blue has a bit of a bite. Belanger recommends using it as a topping on local lamb, and accompanying it with Richibucto Winery’s Serenity white wine, Belliveau Orchard sweet cider, or a Pumphouse Blueberry Ale.
Urban Blue (Blue Harbour Cheese, Halifax):
Enjoy this mild cow milk blue with maple cream chocolate from the Appleton Chocolates Company and wash it down with a Garrison Raspberry Wheat Ale. Cheesemaker Lyndell Findlay says she likes it with Tideview Sparkling Pear Cider and a bit of haskap sauce.
Aged Gouda (Glasgow Glen Farm, New Glasgow, P.E.I.):
Aged for one year, this gouda has a nutty flavour. Excellent with a Sidney Street Stout from Gahan House or a Rossignol Winery Acadie Blanc. Eat it along with some Gilbert’s Toffee Caramel Chocolate from Cows, or use it as a topping on a crusted P.E.I. beef tenderloin.
Caora Caise (Wandering Shepherd, Huntington, N.S.):
This sheep cheese goes nicely with Benjamin Bridge Nova 7, No Boats on Sunday Cider or a Propeller Atlantic Blonde Ale. Cheesemaker Ron Muise likes it with a bitter beer and some apple chutney.