The Best Wines and Cheeses pairing!

When planning a wine and cheese event, it’s essential to ensure that the selected wines and cheeses enhance each other. Care must be taken so that one does not overpower the other. Red wines, which often have strong tannins and a bold body, are not the best choice for this type of pairing.

As you will see in this guide, white wines—and even more so, honey wines (meads), whether dry or sweet—are without a doubt better options.

Since the Centre-du-Québec region is full of incredible gourmet treasures, we decided, with the help of sommelier Nadia Dufour, to offer you a 100% local selection. This terroir is characterized by the diversity of its flora and landscapes.

We present 21 pairings featuring 8 honey-based beverages from Miellerie King and fine cheeses from 8 regional cheesemakers. You can then build your own event using the combinations we suggest.

Les vins de miel de la Miellerie King et une sélection de fromages fins du Centre-du-Québec

Foliacée light mead

FOLIACÉE light mead

This light mead is infused with raspberry leaves and has a delicate flavor reminiscent of iced tea.

1.CHÈVRE À MA MANIÈRE by l'Atelier Fromagerie

The pairing we propose with this light honey wine is CHÈVRE À MA MANIÈRE from L’Atelier Fromagerie in Victoriaville. This is a fresh goat cheese with a very creamy and smooth texture. The raspberry notes of the honey wine are enhanced by the cheese’s indulgent character and its milky, nutty, and slightly tangy flavors.

Tradition honey wine

Semi-dry honey wine TRADITION

TRADITION honey wine is light and slightly acidic. Its floral notes, derived from the fall honey used in its production, pair particularly well with four fine cheeses from Centre-du-Québec.

1.MAMIROLLE by Fromagerie du Rang 9

This semi-firm cheese is the signature product of Fromagerie du Rang 9. It has an ivory-colored paste that is soft and supple, covered with an orange rind. Its long-lasting fruity notes pair wonderfully with the acidity of TRADITION honey wine.

2. DÉLICE DES APPALACHES by Fromagerie du Rang 9

Délice des Appalaches is a semi-firm cheese that is turned, rubbed with sweet cider, and hand-washed. It leaves a subtle apple taste at the end of the palate, and its aroma stands out as soon as it is unwrapped. Its lively countryside character, pasture freshness, and gentle caramelized notes beautifully complement the floral notes of TRADITION honey wine.

3. TOMMETTE by l'Atelier Fromagerie

Tommette has an orange rind and a smooth beige paste. This goat milk cheese offers gentle caprine aromas and long-lasting flavors of fresh milk and fruit. The freshness and acidity of TRADITION honey wine make it an excellent pairing.

4. RELIGIEUSE by Fromagerie du Presbytère

The rich and melting texture of Religieuse cheese reveals gentle floral aromas and slightly tangy buttery notes. The pairing with TRADITION honey wine is simply natural, as the flowers grazed by the cows that produce the milk were most likely visited by our bees for their nectar.

Honey wine rosé Atoca

Honey wine rosé ATOCA

ATOCA honey wine is sweet and fruity. It highlights the delicate floral notes of our fall honey and the crisp, tangy character of cranberry.

1.LALIBERTÉ by Fromagerie du Presbytère

The pairing we suggest with this honey wine is Laliberté. This triple-cream cheese made from pasteurized cow’s milk and cream has a soft texture with mushroom and cream aromas that pair beautifully with the cranberry acidity and floral notes of ATOCA.

Wild honey wine Sûre aux canneberges

Wild honey wine SÛRE AUX CANNEBERGES

Created as part of our Exploration Series, which aims to use unconventional techniques in crafting honey wines, this sour and fruity mead combines cranberry acidity with the floral taste of our fall honey.

The freshness of this mead is supported by notes of cherries and small berries. Slightly aged in bourbon barrels, this process adds tannins and an interesting body that pairs very well with the following three cheeses:

1.LOUIS D'OR 2 ANS de la Fromagerie du Presbytère

Inspired by Jura expertise, this cheese offers fine and complex aromas that are enhanced by the freshness of SÛRE AUX CANNEBERGES honey wine. Its two-year aging also gives it stronger flavors.

2. LOUIS D'OR 9 MOIS de la Fromagerie du Presbytère

This is the younger version of this iconic cheese. While slightly less complex than the longer-aged version, it still pairs very well with this honey wine.

3. CHEDDAR 3 ANS de la Fromagerie L'Ancêtre

Lactose-free and gluten-free, this firm cheese is made from organic unpasteurized milk. Its firm and slightly crumbly texture reveals nutty flavors and a fruity finish. Its smooth, velvety texture contains melting crystals formed through long natural aging, delivering a powerful taste.

The stronger flavor of the 3-year cheddar perfectly balances the acidity of SÛRE AUX CANNEBERGES honey wine.

Wild honey wine Kveik et Bretts

Wild honey wine KVEIK ET BRETTS

KVEIK & BRETTS honey wine is the result of blending various barrels with different toast levels crafted by our cooper. The roundness of our fall honey blends beautifully with pear-like and slightly tangy notes from our selected yeasts.

The woody character of this mead ties together its diverse aromatic profiles. Its round, woody, and fruity character pairs wonderfully with the following cheeses:

1.TALIAH by Fromagerie du Presbytère

Taliah is a sheep’s milk cheddar made from unpasteurized milk. Aged between 10 and 16 months, this firm cheese with tyrosine crystals pairs very well with KVEIK & BRETTS honey wine.

2. CHAMPAYEUR by Fromagerie du Presbytère

Champayeur is a soft, bloomy-rind cheese made using artisanal goat cheese techniques. It has a fine, smooth, slightly chalky texture with aromas of cream, fresh butter, and mushrooms. Its mushroom and woody notes pair beautifully with this wild honey wine.

3. TOMME DE CHÈVRE 2 ANS by Fromagerie la Maison Grise

This goat tomme aged for two years has a semi-firm paste and delicate nutty notes. Its slight caprine notes match perfectly with the complex flavors of KVEIK & BRETTS.

4. RACLETTE DES APPALACHES by Fromagerie du Rang 9

Made using traditional long aging methods on pine boards, it matures slowly over more than two months, developing a unique character.

Its flavor, reminiscent of chives, and its lively taste make it perfect for raclette, but it is also excellent in many recipes: baked with potatoes, mushrooms, thyme, and pancetta, with pasta, in salads, sandwiches, or as a snack.

5. RACLETTE by Fromage Warwick

This cheese made from Jersey cow’s milk is delicious when paired with this honey wine.

Wild honey wine Kveik et érable

Wild honey wine Kveik et

Érable

The roundness of our fall honey and the caramel flavors of maple syrup blend beautifully with the pear-like and slightly tangy notes from our selected yeasts.

The richness of the barrel in which our mead aged is the result of our cooper’s craftsmanship and the delicious maple syrup from La Boucabane that previously matured in it. In short, the woody character of our mead acts as the bridge between its many aromatic profiles. It pairs very well with the following four cheeses:

1.FRANC-GILLES by Fromage Warwick

Franc-Gilles is a washed-rind cheddar aged for 4 to 6 months, made from Jersey cow’s milk. It is characterized by aromas of olive, sour cream, and forest mushrooms. Slightly salty, it also has notes of hazelnut, lactic butter, and wild mushrooms, which pair very well with the roundness and mushroom and floral aromas of this honey wine.

2.MÉLODIE BERGÈRE by l'Atelier Fromagerie

Mélodie Bergère is a semi-firm cheese made from pasteurized sheep’s milk. Its aromas harmonize easily with the flavors of KVEIK & MAPLE honey wine.

3. MARTIN CASIMIR by Fromagerie de la Maison Grise

Martin Casimir is a fresh goat cheese that melts in the mouth. Its softness and aromas enhance the roundness of the honey wine.

4. QUESO CUAJADA de la Fromagerie Latino

Queso Cuajada (pronounced “cua-ha-da”) literally means “curdled” in Spanish. It is a fresh white cheese with high moisture content, made simply from whole pasteurized milk that is curdled and then pressed. Its freshness makes it an interesting pairing with this maple- and wood-accented honey wine.

Barrel-aged sweet mead Ancestral

Barrel-aged sweet mead ANCESTRAL

This barrel-aged sweet honey wine has strong character. Made from buckwheat honey and aged for more than 6 months in barrels, it offers notes of roasted grains, caramel, and flowers. It pairs beautifully with cheeses that also have bold character.

1.CHEDDAR VIEILLI by Fromagerie du Presbytère

Aged for two years, this cheddar made from unpasteurized cow’s milk will satisfy lovers of strong cheeses. Its extended aging creates a crumbly texture and bursts of fruity flavors. ANCESTRAL honey wine enhances and complements these flavors with its rich, sweet body.

2.BLEU D'ÉLIZABETH by Fromagerie du Presbytère

Bleu d’Élizabeth is made from thermized milk. Its semi-firm paste with internal mold is covered by a natural rind dotted with ochre spots and contains beautiful blue, sometimes greenish veins due to Penicillium roqueforti. This cheese has a bold yet well-balanced personality. The cereal and caramel aromas of ANCESTRAL honey wine become even more expressive when paired with this cheese.

Du Verger honey mistelle

DU VERGER Honey Mistelle with Apple Brandy

This premium mistelle is carefully crafted by blending our flavorful clover and goldenrod honey with an exceptional apple brandy from Cidrerie Michel Jodoin in Rougemont.

Its texture, similar to an ice wine, and its flavor reminiscent of a honey-based port make it the perfect match for the following cheese:

1.FOIN D'ODEUR by Fromagerie la Moutonnière

Foin d’odeur is a soft sheep’s milk cheese with a mixed bloomy rind. Its flavor is mild and its texture creamy. We recommend letting it come to room temperature and serving it slightly runny alongside this mistelle

In Summary: How to Create the Perfect Honey Wine & Cheese Board

In summary, here are the products you should purchase to enjoy this exceptional wine and cheese experience.

Plan for approximately 225 g of cheese per guest.We also recommend selecting 3 to 4 wines per tasting and about 9 to 10 cheeses per event.

If you choose to include charcuterie (about 50 g per person), we suggest reducing the cheese portion to 175 g per person.

At Miellerie King of Kingsey Falls:

• Foliacée Light Mead

• Tradition Honey Wine

• Atoca Rosé Honey Wine

• Sûre aux Canneberges Honey Wine

• Kveik & Bretts Honey Wine

• Kveik & Maple Honey Wine

• Ancestral Sweet Honey Wine

• Du Verger Mistelle

At Fromagerie du Presbytère of Ste-Élisabeth-de-Warwick

• Religieuse

• Laliberté

• Louis d'or 2 ans

• Louis d'or 9 mois

• Taliah

• Champayeur

• Cheddar Vieilli

• Bleu d'Élizabeth
  

At l'Atelier Fromagerie of Victoriaville

• Chèvre à ma manière

• Tommette

• Mélodie Bergère

At Fromagerie du Rang 9 of Plessisville

• Mamirolle

• Délice des Appalaches

• Raclette des Appalaches
  

At Fromagerie l'Ancêtre of Bécancour

• Cheddar 3 ans

At Fromagerie la Maison Grise of Wotton

• Tomme de chèvre 2 ans

• Martin Casimir

At Fromage Warwick of Warwick

• Raclette

• Franc-Gilles

At Fromagerie La Moutonnière of Ste-Hélène-de-Chester

• Foin d'odeur
  

At la Fromagerie Latino of Val-des-Sources

• Queso Cuajada
  

If you decide to include charcuterie, smoked fish, terrines, bread, and other gourmet items, here are some excellent local producers:

• La Cantina of St-Albert (European-style charcuterie, including dry sausage made with our Butineuse gin)

• Les Pendules of St-Rosaire (especially their rosemary-cured duck breast)

• La Jambonnière of St-Rémi-de-Tingwick (gendarmes and sausages)

• Le Verger Canard Gouteux of Warwick (foie gras torchon and apple cider jelly)

• La Boucabane of Saint-Jacques-le-Majeur de Wolfestown (smoked salmon and trou)

• Fumivore of Victoriaville (smoked nuts)

• La Pintarade of Princeville (guinea fowl rillettes)

• Boulangerie Ppain of Warwick (breads)

• Boulangerie et Pâtisserie Lamontagne of Victoriaville (breads and desserts

• Boulangerie de la gare of Victoriaville (breads)

• L'OIivier del Mondo of St-Albert (stuffed olives)

If you wish to include cheese curds or fresh cheeses (which are harder to pair with wines), several of the cheesemakers listed above offer excellent options, as La Fromagerie Victoria, Fromage Kingsey, la Fromagerie Lemaire and la Fromagerie le Campagnard

Concrete Examples

Example 1 (for 6 people)

Miellerie King:

• 1 bottle Tradition

• 1 bottle Kveik & Bretts

• 1 bottle Ancestral

Fromagerie du Presbytère:

• 150 g Taliah

• 150 g Champayeur

• 150 g Bleu d’Élizabeth

L’Atelier Fromagerie:

• 150 g Tommette

Fromagerie du Rang 9:

• 150 g Mamirolle

Fromagerie La Maison Grise:

• 150 g 2-Year Goat Tomme

Fromage Warwick:

• 150 g Raclette

Other:

• 150 g assorted charcuterie

• 2 baguettes

• 1 terrine

• 1 dish of mixed olives

Example 2 (for 20 people)

Miellerie King:

• 2 bottles Tradition

• 1 bottle Atoca

• 2 bottles Kveik & Bretts

• 1 bottle Ancestral

Fromagerie du Presbytère:

• 350 g Religieuse

• 350 g Taliah

• 350 g Champayeur

• 350 g Aged Cheddar

• 350 g Bleu d’Élizabeth

L’Atelier Fromagerie:

• 350 g Tommette

Fromagerie du Rang 9:

• 350 g Mamirolle

Fromagerie La Maison Grise:

• 350 g 2-Year Goat Tomme

Fromage Warwick:

• 350 g Raclette

Other:

• 500 g assorted charcuterie

• 5 baguettes

• 1 slab of smoked salmon

• 1 dish of mixed olives