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Brie, Ziggy’s
Light, creamy, smooth and mild.
Light bodied Riesling or Pinot Grigio.

Double or Triple Cream Brie
Creamy, smooth and mouth coating.
Medium bodied Riesling or sparkling wine.

Saint André (pasteurized) France
Soft ripened, triple cream cheese with a whitish bloom, very smooth and buttery.
Wines with moderate acidity and medium weight such as aged Riesling and fruit-forward tannin free Pinot Noir.

La Sauvagine, La Fromagerie Alexis de Portneuf, Quebec
Washed rind, smooth and creamy, with delicate notes of butter and mushroom.
Lightly oaked, light to medium-bodied, refreshing reds with little to no tannin such as Gamay Noir and Pinot Noir.

Le Casimir, (cow’s milk) Les Fromages de l’Erabliere, Quebec
Bloomy rind, mild flavour, creamy texture, similar Camembert.
Refreshing white wines with good acidity such as Riesling, Pinot Grigio or sparkling.

Salt Spring Island Goat Cheese (pasteurized) British Columbia
Light flavours; goaty, herbal and tangy.
Refreshing white wines such as Sauvignon Blanc and sparkling wines.

Brie aux Truffles (pasteurized cow’s milk) Quebec
Creamy, buttery, mouth coating, earthy, mushroomy.
Slightly rich, oaked Chardonnay with moderate acidity.

Métis, Fromages Chaput (raw goat and cow milk cheese) Chateauguay, Quebec
Soft surface ripened cheese. Mild goat cheese flavour, creamy and earthy. Flavour enhanced when oven-warmed.
Refreshing medium-bodied, slightly intense Sauvignon Blanc or light to medium-bodied Pinot Noir with no tannins and moderate acidity.

Reblochon de Savoie (raw cow milk cheese) France
Washed rind, very smooth and creamy, with a mild fruity flavour.
Soft fruit-forward red with moderate acidity and no tannins such as Pinot Noir.

Chateau de Bourgogne Triple Cream Brie, France
A soft, creamy, buttery cheese from Burgundy France that is delicate yet mouth-coating.
Slightly rich, moderately oaked Chardonnay with moderate acidity to complement or refreshing sparkling wines to contrast.

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