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Le bleu d'Elizabeth

Have any Montreal Chowhounds tried this Quebec bleu cheese Le bleu d'Elizabeth? How special is it?

From the Globe and Mail:



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  1. yes, very interesting - would like to know as well, they just talked about it at L'epicerie yesterday !!

    1. It's a nice bleu and I wouldn't kick it off the plate but is it the best bleu I've ever had? No.

      I am looking for Bleu de la Moutonnière to compare.

      1. Had it 2y ago at HELM. Seem to remember it was a very mild blue cheese. A good introduction for non blue cheese lovers.

        1. Since they won the casseus last year there's been a lot of hype about Le bleu d'.Élizabeth. It is a very splendid blue cheese and will win over folks who tend to dislike bleu's. Don't get me wrong i'm not saying it's because it's mild , it's also well balance but still packs plenty of the, metallic, blue cheese funk for those who want and has this creaminess that other blue's don't have. Is it the best ...no, ust another great choice and fine product.

          Bleu de la moutonnière has been one of my faves for a long time, in fact many of the moutonnière products are A1 ( try the crème extreme or their small container's of Neige- a ricotta like cheese- if you can get your hand on them). This one is more likely to please blue cheese freaks. The ewe's milk really gives it a special taste

          1 Reply
          1. re: cricklewood

            Finally got around to trying it. Got a small wedge at Hamel's at JTM. Cricklewood's description is spot on: mild and creamy but still plenty of bleu cheese funk (and not too salty either -- enjoyed it on crackers and President's Choice quince fruit paste or with Seville orange-peel marmalade on bread.

          2. I like it too, it's creamy and not too salty (which I find is often a problem with Roquefort and other well-known blue cheeses).

            1. If you want the over-the-top mould flavour, sure this isn't the best. I think Le blue d'Élizabeth might easily be overwhelmed by stronger savoury elements—steak for example. This blue is very creamy and spreads quite nicely. I know many that just crumble. You could easily make a lunch out of this cheese by pairing it with a small loaf of crusty French bread. (I'm actually lunching in this fashion as I type.) Try doing that with Rosenborg Castello—yikes! I'd like to mention that no one commented on how this would pair with a nice wine. Le blue d'Élizabeth also has a beautiful rind that looks like raw Venetian marble. Visually it's a gorgeous cheese!

              2 Replies
              1. re: riptiki

                i liked the taste but do prefer more mould. The same producers won the best canadian cheese award this year for another cheese

                1. re: wilmagrace

                  for those who like to try quebec award winning cheeses, the same producer fromagerie du presbytere just won another award prix du public in fine cheese contest, winning for a soft cheese le Laliberté


              2. Bleu d'Elizabeth is definitely for those who like blues, not for the uninitiated. It packs way more punch than supermarket blues, with creaminess and lots of pungent veins. It is a stunner on a cheese board and really gets noticed on the palate. Temper it with some hard, sour apples and homemade oatmeal biscuits. It's a memorable and mighty choice for blue cheese fans.