Bouq Emissaire, now known as Prestige, was a last minute decision to purchase a goat cheese that has the following requirements; soft, creamy, barnyard aromas and made in Canada. I wanted to make sure this cheese could stand up and compliment my Kolapore smoked Trout and other accoutrements. In the past, I have always gone for the light creamy Chevre that contrasts the richness of the fish, but tonight I wanted to play. The earthy, mineral tang was enough but then came the meaty flavours of cured prosciutto. I thought I was imagining it until I crumbled the cheese over a pasta dish…and instantly gave it a meaty flavour! This cheese was made with raw goat milk by Fromages Chaput in Quebec. Fromages Chaput is a third generation, family of cheesemakers that have toured internationally and won awards for their cheeses.