Walking back from the contemporary museum of Art in Place D’Armes in Montreal, I stumbled across a sea of cheese in the under ground mall. Artisan cheese makers from across La Belle Province had gathered together in one place to show of their pungent goods as if expressly for me. I couldn’t have been more excited – I would have had to travel all over Quebec to talk to these producers and taste their products but instead I am privy to a veritable buffet of stinky goodness at my disposal. Of course I came home with a questionably smelling suitcase, as any good foodie would do. Here's what made it back: This is Le Baluchon, a semi-firm hand washed raw milk cheese. It has a fragrant nutty flavours. This Providence Oka, it is also wash rind and has a creamy texture. This company also had an Oka cheese with mushrooms that I brought back. This is a very assertive raw milk cheese from Chaput in Chateauguay, Quebec. It has a line of vegetable ash running through the middle like Morbier. This cheese is from the same produce as the one above called Vacherin Chaput. It is aged in a Spruce band which gives it a vague eucalyptus flavour.