Bergeron Signature Pairings

Le P'tit Bonheur : Pasteurized milk, whey protein concentrate, salt, calcium chloride, bacterial culture, microbial enzyme, potassium sorbate and natamycin on the surface.

Le Seigneur de Tilly 18 Months : Pasteurized partly skimmed milk, Whey protein concentrate, Salt, Calcium chloride, Microbial enzyme, Bacterial culture, Potassium sorbate and natamycin on the surface.

Le Louis Cyr 2 Years : Pasteurized milk, salt, calcium chloride, bacterial culture, microbial enzyme, annatto, potassium sorbate and natamycin on the surface.

Blueberry & Port Confit : Boreal wild blueberries, sugar, water, balsamic vinegar (wine vinegar, concentrated grape must, caramel color), denatured port (port, salt), grape juice concentrate, pectin, concentrated lemon juice, spices. (<2% alc/vol). * Contains sulphites

Jalapeño Pepper Jelly : Sugar, vinegar, water, red jalapeños peppers in brine (jalapeño peppers, water, vinegar, salt, calcium chloride), red bell peppers, pectin.

Caramelized Onion Confit : Onions, sugar (sugar, yellow sugar), water, raisins, balsamic vinegar (wine vinegar, concentrated grape must, caramel color), canola oil no additives, salt, citric acid, spices.
* Contains sulphites

Blueberry & Port Confit: A fruity and elegant pairing that goes perfectly with Le P’tit Bonheur, Le Seigneur de Tilly, and Le Louis Cyr 2 ans. The sweetness of the blueberries and the depth of the port enhance the richness of each cheese.

Caramelized Onion Confit: Perfect for a comforting and indulgent pairing with Le Louis Cyr 2 ans. The sweet, caramelized notes of the confit beautifully complement the bold and refined flavors of this characterful cheese.

Jalapeño Pepper Jelly: For those who enjoy a little heat, this jelly pairs ideally with Le Seigneur de Tilly, offering a flavourful and spicy contrast that highlights the intensity of the cheese.

Each pairing is thoughtfully designed to provide a complete tasting experience, where the flavors harmonize and elevate each bite.