Virtuoso Life - November/December 2016 - 78
On the Table
creamy, hay-scented slice, the fermented
funk of cheese aging in the attached cellar
perfumes the air of the tasting room.
This is the way to Quebec's heart: savoring its cheese at the source. The eastern
Canadian province formerly known as New
France oozes with artisanal cheese - some
450 types made by 115 cheese makers. More
than 45 percent of these producers use
milk from their own farms, a herd-to-hunk
If BLEED, make it fit and center in
the DARK GRAY BOX.
Ads should have been designed
with bleed on all sides for balance
If NON-BLEED, make it fit and centered in the LIGHT GRAY BOX.
There are NO FOLIOS
for 1/2-page ad pages.
Clockwise from top left: Fromages de l'isle d'Orléans cheese, the Economuseum at Laiterie
Charlevoix, offerings at Grondines, and a trot through Quebec City.