Photo by Michel Julien

By Kat Tancock

Goat cheese, or chèvre, is a common sight on hotel menus, but usually the cheese doesn’t come from the hotel’s own goats.

The culinary team at Montreal’s Fairmont The Queen Elizabeth were looking for a way to support local, artisanal cuisine while helping to build a guest experience that was creative and unique. To that end, they teamed up with cheese maker La Fromagerie du Vieux St-Francois in nearby Laval to adopt a pair of goats (mother and baby) called Blanche Neige (Snow White), whose cheese is being used in the Beaver Club restaurant and is sold in the hotel’s Fairmont Store.

Photo by Michel Julien

Heading to the Beaver Club? Sample the exclusive cheese varieties—La Tour Saint-Francois, the Peau d’Ours and l’Îlot de Blanche Neige—in dishes such as the asparagus bundle with goat cheese and  cherry-tomato confit or the Snow White cheesecake with red berries. Or sample it directly from the cheese cart, where it accompanies other select Quebec fromages.

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