Good cheese hunting: Day 7, in Montreal

We had a reservation for dinner at famed Au Pied de Cochon, so we aimed to pace ourselves during the day, starting with a light breakfast.

Lunch in our hotel room is a store-bought Caesar salad with parmesan bits and a big chunk of delightful Celtic Blue from Glengarry Cheese.

At Au Pied de Cochon, we let it all hang out with fois gras poutine for a starter followed by pork four ways with mashed potatoes, gravy and not a vegetable in sight. The cheese curds in the poutine are divine, produced by La Fromagerie Champêtre.

At CheeseLover.ca, we're big fans of The Wild Chef, aka Martin Picard, owner of Au Pied de Cochon. He strolled through the restaurant while we were eating, but we were too shy to say hello.

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