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Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century. It looks somewhat similar to camembert, with a white, edible rind, but the taste is saltier and sharper. It is usually sold in heart shapes, however it is also produced in other forms, such as logs. It is typically matured for 810 weeks

Apple wine, Cider, Sauvignon Blanc, Oaked Chardonnay,Calvados

Parmigigiano Reggiano is known around the world at the King of cheese for its nutritional and organoleptic characteristics

extremely nutritious, of full taste and appetizing, and, at the same time, satisfying by its easy digestion and assimilation, the dietician recommends it also in food for children, pregnant women, convalescents and older people. And, naturally, it is particularly recommended for those wanting to keep their figure. **

Red Wines Lambrussco, Icewine

Passendale may be the best known Flemish Belgian cheese. It is a creamy, semi-soft cheese; it has a firm and damp consistency, with very small and irregular holes. It has a round shape. With its warm, brown crust, lightly dusted with white mold it resembles a loaf of bread.

The flavor is mild and creamy and the crust can be eaten. You can drink anything with the Passendale cheese, as long as it is not too strong that it overpowers the cheese flavor.


Pecorino Romano is made from sheep's milk. It is straw-white in color and has a sharper flavor.

The stronger favourite makes full body Reds a suitable choice

Pélardon is a traditional AOC and AOP goats' milk cheese from the Cévennes in Languedoc-Roussillon. It is seasonal, being produced from spring to autumn and is one of the oldest goats' cheeses in Europe.

It is a round, soft cheese with a bloomy rind. It has a light, nutty, goaty flavour and is of medium strength. Matured for a minimum of 11 days, it weighs around 60 grams, with a diameter of 6-7 cm and a height of 22-27 mm. However, it is best eaten when it is about 3 weeks old.

Most reds or dry whites

Ricotta is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein . Rather it is made by coagulating other milk proteins, notably albumin and globulin , left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.

Dessert wines. Late Harvest.Icewines


Riopelle de l'Isle is a soft cheese made of fresh milk and cream. The Riopelle reveals a creamy and incredibly smooth centre beneath a thin, bloomy rind. Leaving an exquisite hint of butter, it is absolutely enchanting.

The Riopelle is named after the world-renowned painter Jean-Paul Riopelle, who agreed to lend his name to the cheese as well as one of his masterpieces adorn the label. Jean-Paul Riopelle was influenced by the beauty of the island. Our craftsmen are also inspired by the delightful landscapes to create a distinctive and acclaimed cheese, worthy of Riopelle.

Produced by Fromagerie de l'Île-aux-Grues, Quebec

Riesling, white wines

Romelia is a slightly sweet washed rind goat cheese that takes over any cheese plate it is put on. Painstakingly hand-washed twice a day until packaged, it develops a constant soft texture full of flavour. The entire development of Romelia took over a year, and included flying in a French cheese expert to consult on the process. Romelia, being a ripened cheese, changes as it ages. The longer it ages, the stronger it becomes. therefore, it is an individual preference when the best time is to enjoy this cheese.



Salt Spring Truffle from Salt Spring Island Cheese Company (BC). Goat Cheese and Truffles

Pinot Noir or off-dry Riesling

Tomme de Grosse Ile is a sturdy mixed bloomy/washed rind cheese, which creates complex flavour. It has a texture of cold butter, and is rich, salty and savoury. It is named island Grosse Ile,Quebec


Toscano developed by Ruth Klahsen at Monforte Dairy in Strafford Ontario. Toscano is a cooked and pressed sheep milk curd cheese, styled after Italian pecorinos inside, and after the famous French cow's milk cheese Tomme de Savoie for the rind. It is a natural rind cheese requiring two brushings per week, under the extremely watchful eye of Ruth Klahsen's team.

White wines. Chainti, Vermentino, Arneis or Verdicchio


Cheese and Icewine

Please e-mail us your favourite Wine and Cheese Combo. bobbell@winesofcanada.com


~ far too many wineries to mention all
~ Cheese.com
~ Lexicon of Cheese, Rebo Publishers
~ OregonWines.com
~ Wikipedia
~ AFtouch Cuisine
~ Gourmet Foods.com
~ artisanalcheese.com
~ The wonders of Cheese
~ Icewine Extreme Winemaking, Donald Ziraldo, Karl Kaiser
~ montasio cheese.com
~ reluctantgourmet.com
~ Gourmet Sleuth
~ Aboutcheese.ca
~ The Canadian Cheese Man
~ Twitter and Facebook Friends

** Parma Gourmet

Wineries of Canada

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