Bloomy Rind

Bloomy Rind

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.

Bella Blue

This soft, blue-veined, surface-ripened cheese is made from pasteurized milk and cream. Its ivory-coloured and lightly veined interior has a creamy texture and is covered in a fluffy white rind. Brie and blue in one!

Bishop Matre Goat Brie

Goat milk Brie. Soft, bloomy rind, mild and creamy.

180 gram rounds


Delicate pure white bloomy rind surrounding a soft and creamy interior. It has a mild aroma of cream, butter and mushrooms.

Handmade in Woodstock, Ontario with cow milk from the family farm.


Handmade in Woodstock, Ontario by Gunn's Hill Artisan Cheese. A farmstead cheese made from fresh cow milk collected on the family farm.

Mild and creamy.

200 gram rounds.

Brie aux Truffles

This is a seasonally available, rich, full flavoured Brie de Meaux that has been split down the centre and filled with a mixture of crème fraiche and finely chopped white truffles. The flavour has a wonderful aroma of woodland mushrooms and violets.

Brie Bel Haven Triple Crème Brie

Triple cream Ontario made brie. Mild buttery and creamy.

300 gram rounds.

Brie Belle Marie

Double cream Ontario made brie. Mild buttery and creamy.

200 gram rounds.

Brie Couronne

Imported from France, Brie Couronne is a decadent double cream. Creamy and rich without being cloying. Wonderful served with baguette, apples and walnuts.

Brie de Meaux

Brie de Meaux, named after the town of Meaux, is produced in the region of Brie, located 50 kilometers to the east of Paris. Records referencing Brie de Meaux date back to the 8th century, when the emperor Charlemagne is said to have tasted it. During the French Revolution, Louis XVI is said to have requested a final taste of Brie de Meaux before his arrest.

Brie with Pepper

Canadian made double cream brie studded with black pepper.

Mild and creamy.

200 gram rounds.

Brillat Savarin

Produced in the Ile de France region and created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

Like whipped butter, both in texture and flavour. A triple cream cheese, which means it has a butterfat content of at least 75%. This is achieved by adding rich, luscious cream to whole milk.