Oka

1894

Producer: 
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.

Curé Hébert

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.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.

Mont Jacob

Producer: 
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.

 

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.

Niagara Gold

Niagara Gold Ontario

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.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.

Peau Rouge

Producer: 
Peau Rouge Quebec

Peau Rouge is the inspiration of expert affineur Jean-Philippe Gosselin at Les Dépendances in St-Hubert, Que. Working with cheese maker Fritz Kaiser, Mr. Gosselin's goal was to create an exceptional product by allowing a long ripening period to slowly coax peak flavours from this cheese. Peau Rouge gets its name from the natural, reddish-gold rind that the cheese develops while aging on red pine planks in Mr. Gosselin's ripening room.

Peribonka

Peribonka

The cheese is named after the small village of Péribonka, which is located in the Maria-Chapdelaine county in the northern Lac-Saint-Jean region.

This soft cheese with an orange-coloured mixed rind is made from whole pasteurized milk. Its interior is yellowish and creamy to runny at room temperature. Its saltiness, lactic and somewhat rustic taste offers delicious root vegetables aromas.

165 grams  $9.00

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