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Long live local cheese

IGA is proud to showcase the work of Quebec cheesemakers by offering a wide selection of local cheeses in its grocery stores. The IGA family works with artisans to make their products as accessible as possible to customers. Thanks to this collaborative work, IGA is the grocery store chain that offers the largest assortment of local cheeses.

Cheeses
Cheeses Fun facts Cheese platters Cooking with cheese

Discover exceptional cheese

For the fifth year, our Advent calendar filled with local cheeses is back! Behind each door, discover exceptional cheeses to enjoy as you count down to Christmas from December 1st to 24th. The new 2024 Advent calendar is brightened up with colorful characters, a festive new image, and surprising facts about the world of cheese. Get yours starting November 6, 2024, in the cheese section of our stores. Act fast, quantities are limited!

Click here to discover exceptional cheese

Fun facts

The holes in some cheeses are caused by bacteria that promote the bursting of small gas bubbles which form in the mixture during cheese ripening
In Canada, nearly 14 kilograms of cheese were available over the counter last year for every person in the country.
All cheese rinds are edible, except those that are synthetic. If the rind is too hard, like that of Parmesan cheese, it can be used to flavour soups and broths.
Cheese wheels were developed in their rounded shape so that the cheese makers could roll them on the ground in order to facilitate moving them.
What is the name given to cheese lovers? Turophiles
Currently, 89 cheese factories are operating in 15 regions of Quebec.
The holes in some cheeses are caused by bacteria that promote the bursting of small gas bubbles which form in the mixture during cheese ripening
In Canada, nearly 14 kilograms of cheese were available over the counter last year for every person in the country.
All cheese rinds are edible, except those that are synthetic. If the rind is too hard, like that of Parmesan cheese, it can be used to flavour soups and broths.
Cheese wheels were developed in their rounded shape so that the cheese makers could roll them on the ground in order to facilitate moving them.
What is the name given to cheese lovers? Turophiles
Currently, 89 cheese factories are operating in 15 regions of Quebec.

Cheese platters

A few tips for making a cheese platter

For cocktail hour or at the end of a meal, a Quebec cheese platter will delight all. Here are some tips for creating beautiful flavour combinations and tips for serving cheese properly.

On the platter

Opt for cheeses that vary in texture and intensity to please everyone.

Place an odd number of cheeses on the tray (3 or 5).

You can balance the tray by arranging different types of cheese (firm, semi-firm, soft, fresh).

Accompany cheese with condiments that create a balance of sweet and savoury flavours. Think nuts, dried fruit, jellies, chutneys and different marinades. A few fruits like apple or pear wedges and grapes add freshness to the platter.

Offer several kinds of breads, croutons and crackers that complement soft and semi-soft cheeses.

The service

Count from 140 g to 200 g of cheese per person for a meal, and 75 g for a tray served as an aperitif or at the end of a meal.

To appreciate all the aromas of cheese, serve them at a temperature of 15° C, letting them temper an hour before eating.

Choose a tray large enough to prevent the cheeses from touching each other to make it easier to cut them.

If you serve wine with cheese, bet on white wines, which harmonize better with them. Red wines may overwhelm, since the tannins become more pronounced in contact with the fat of the cheese.

Conservation

Consume cheeses quickly, since they are best at the peak of freshness.

Keep cheese in its packaging or cover it with parchment paper lined with aluminum foil so that it continues to breathe without creating moisture.

Recipe ideas that pair well with your platter:

Cooking with cheese

What to do with firm cheeses?

A healthy diet including a sufficient amount of calcium and vitamin D and regular exercise promotes the formation of solid bones and can reduce the risk of osteoporosis. Cheese is a good source of calcium. Include it on your menu more often!

Gourmet muffins: Add grated old cheddar to a muffin mix. Cheese goes great with apple, pineapple, carrot, or ham.
Summer salad: Combine spinach with pieces of cheese such as Chèvre Noir, along with pears, strawberries, kiwis and walnuts. Drizzle with your favourite dressing.
Quick Tips • Add cubed cheese to pasta with vegetables and tomato sauce
• Garnish hamburgers and paninis with cheese.

What to do with semi-soft cheeses?

This category features the widest variety of cheeses and flavours. Enjoy the fine, mild flavour of Havarti or the fruity, milky aromas of Saint-Paulin. Here are two easy-to-make appetizers:

Tuna-stuffed pears: Cut ripe pears in half and core. Stuff with a mixture of tuna, grated provolone cheese, green onion, lime juice and pepper. This combination can also be used to stuff avocados.
Mediterranean-style zucchini: Cut zucchini in half lengthwise and core. Stuff with chopped tomatoes, garlic and black olives. Top with grated Mont-Gleason cheese and bake until cheese is golden.
Quick Tips • Place slices of semi-soft cheese on warm apple pie.
• Top an English muffin with cheese and a dab of jam, and broil several minutes.

What to do with soft cheeses?

Their slightly downy, white rind is what gives soft cheeses their distinctive flavour. Camembert and Brie are popular favourites. Discover these two new suggestions to serve with before-dinner drinks:

Cheese with cranberries and maple syrup: Completely cover a wheel of Brie Chevalier Triple Crème with nuts, dried cranberries and maple syrup. Place on a cookie sheet and oven broil several minutes. Serve immediately with chunks of bread.
Cocktail cheese balls: Process leftover Brie Double Crème in a mixer. Shape into small balls and coat with breadcrumbs. Fry several minutes. Makes a great cocktail snack!
Quick Tips • Stuff chicken breasts or veal cutlets with a wedge of soft cheese.
• Enjoy a delicious crepe stuffed with berries and cheese.

What to do with blue cheeses?

Not all blue cheeses have a strong flavour. The taste and intensity of each depends on the type of mould and milk used, the amount of veining and the ripening time. Certain blue cheeses are as mild as Brie and perfect for the first course of a wine and cheese reception. You can also try the following gourmet tips—they offer a gentle introduction to blue cheeses!

Grilled portobellos: Top portobello mushroom caps with a combination of blue cheese (e.g., Bleu Ermite), toasted pine nuts and fresh basil. Bake for several minutes and finish by broiling. This mixture is also great for stuffing tomatoes!
Dressing: Crumble some Roquefort cheese with a fork and combine with oil, cream, white wine vinegar and garlic. Salt and pepper. Combine thoroughly using a whisk.
Quick Tips • Place a little blue cheese on fish filets at the end of cooking.
• Add blue cheese to piping hot soup.

What to do with light cheeses?

Numerous cheeses are now available in light varieties, which contain less than 20% M.F. Although fat gives food a lot of flavour, considerable progress has been made in recent years to give light cheeses more personality and taste. Try the following suggestions and try out the uncompromising flavour for yourself:

Scalloped potatoes: Alternate layers of sliced onions and potato slices. Top with light cheese, a little milk and a dash of nutmeg.
Quick tips • Add grated light cheese to traditional vegetarian pizza.
• Include light cheese in white sauce with tuna and serve with pasta.
Hors d’oeuvres: Coat pieces of light cheese with pesto and serve each with a basil leaf and a little prosciutto on a toothpick.

Noyan

Fromagerie Fritz Kaiser Pâtes semi-fermes Affiné en surface plus de 6 semaines, ce fromage à pâte semi-ferme à croûte lavée est fait de lait pasteurisé. La couleur de sa croûte lisse varie d’un rose pâle à un orange cuivré. Sa pâte, de couleur crème, est parsemée de petites ouvertures et sa texture est souple et flexible. Son arôme lactique très légèrement acide rappelle aussi les champignons frais. Son goût de lait et de noix s’intensifie avec l’âge. Ce fromage apprécie la compagnie d’une bière ambrée ou d’un vin aromatique et rond.

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