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Perfect pairings

Artisanal cheese is coming into its own in Atlantic Canada. Philip Belanger, chair of the Canadian Cheese Grand Prix national competition, pairs local foods and drinks with regional cheeses to highlight their complex flavours.

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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.

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