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In stock in last couple of weeks?: 
1894 Raw milk

Named to commemorate the year the St. Albert Cheese Co-operative was founded. St. Albert remains one of the oldest cheese factories in Ontario.

Semi soft washed rind. Aromatic with rich lactic and vegetal flavours and supple texture.

Raw cow milk.


In stock in last couple of weeks?: 
Curé-Hébert Quebec

This semi-soft, washed rind farm cheese is made with raw milk drawn from the Fromagerie l’Autre Versant’s herd of Ayrshire cows. Its orange-brown rind is partially covered by a fluffy white coat. The cheese has a buttery colour, a supple, shiny, melt-in-your mouth interior and a scattering of small holes.

Mont Jacob

In stock in last couple of weeks?: 
Mont Jacob Quebec


Its semi-soft, surface ripened texture with a delicate aroma and flavours of fruit and hazelnuts are qualities that distinguish the Mont-Jacob and explains why it is highly sought after. Its washed rind is the result of many careful washing and rubbing processes that encourages the exterior flavours to infuse the interior of the cheese. Made with thermalized Holstein cow milk from the Blackburn family farm in Quebec.


Niagara Gold

In stock in last couple of weeks?: 
No - Currently not Carried

Prince Charles enjoyed Niagara Gold while visiting Niagara Falls!!

Niagara Gold is a washed rind, firm cheese fashioned after recipes developed by the Trappist Monks of the Loire Valley.

This is a cheese with nutty, earthy overtones and mellow, buttery flavours.

This luscious cheese is delicately mild and sweet when young and gains pungency and piquant qualities with age.

The rind may be eaten or trimmed depending on your taste.

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