BlueBlue-Veined cheeses are eaten plain with fresh fruit or nuts or served with cooked meats, pastas or vegetables or can also thicken a sauce, enhance a fondue or give dip a tangy flavour.
Big Smoke

A smoked blue cheese with a smooth and buttery texture. Aroma is of mushrooms. Naturally smoked which mellows the typical acidity of the blue veining.

Bleu d'Auvergne

Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is sometimes attributed as the cow’s milk version of Roquefort (although it is much creamier and buttery).

Bleu d'Élizabeth

Organic, semi-soft, thermalized milk farm cheese with blue-veined interior.

A natural rind with ochre-coloured spots and an interior with lovely blue veins, sometimes with a tinge of green.

Balanced salty flavour, creamy and spreadable.

Bleu Ermite

Bleu Ermite was the first cheese produced at the Saint-Benoît Abbey in 1943 and is still in handmade at the monastery today. A mild blue, a bit tangy but not so strong that inexperienced eaters will be scared away. Soft cream-coloured paste, lightly veined with blue-green mould, crumbly and a bit gritty. The aroma is grassy, herbal and mushroomy, with hints of sweetness and earthiness.

Bleu Fumé

Hand made by Benedictine monks from the Abbaye de Saint-Benoît-du-Lac in Quebec. The Abbaye's skilled cheese makers have been crafting blue cheese since 1943, starting with blue ERMITE. Today, more than a dozen varieties of cheese are made at the Abbaye.

This semi-soft blue-veined cheese is made from pasteurized milk and aged for 6 months in the Abbaye de Saint-Benoît-du-Lac’s ripening rooms. A sweet mild blue with a delicate smokey flavour. The smoking process gives the cheese a slightly woody taste that pairs well with the acidity of the blue veining.

Blue Haze

Made at the only cheese factory managed by Benedictine monks in North America, Blue Haze is a smoked blue cheese, made by the the monks at the Abbaye de Saint-Benoît-du-Lac in Quebec.  Blue Haze is hand made in Quebec then shipped to Cayuga, Ontario for smoking over a mixed blend of Ontario hardwood.

A sweet mild blue with a delicate smokey flavour. Excellent as a topping on burgers and steak. A good introductory blue as the subtle smoke flavour mellows the acidity of the blue veining.

Blue St. Agur

Saint Agur is a blue cheese made from pasteurized cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this cream enriched cheese with 60% butterfat. On account of the high fat content, it certifies as a double-cream cheese. Also, because of its high butter fat content it is easily spreadable and melts well.

Brie Paysan

This soft farm cheese with a bloomy rind is aged for 30 days and made with pasteurized milk drawn from the Holstein and Jersey cows on the family farm. Under its fine, white and fluffy rind is a smooth, melt-in-your-mouth, cream-coloured cheese featuring generous aromas of warm cream and vegetable undertones. Its texture is delightfully creamy.

Le BRIE Paysan is named in honour of field labourers, who are the bedrock of our agriculture. It is of course also a farm cheese, meaning cheese made with milk from the farm and processed on the fa

Cambozola Grand Noir

A smooth creamy melt in your mouth blue with a salty finish.

Cashel Blue

Cashel Blue is a hand-made, semi-soft, blue cheese with a creamy texture and a buttery mild blue taste. Made from cows milk, over half of which is collected from the cheesemakers own farm, with the rest sourced from farms located nearby.

The cheese was named after the Rock of Cashel overlooking the pastures close to the farm. It has large blue flecks, made by the action of Penicillium roqueforti, the same agent used in Roquefort, Stilton and other blue cheeses.

Celtic Blue

The Celtic Blue is a soft creamy blue cheese, with delicate blue veining and a limestone coloured natural rind which is developed by specific ripening cultures. The typical blue taste is mild and not aggressive and is softened by a nice buttery aroma. Aged 2 - 3 months.

Ciel de Charllevoix

Whole raw milk from a single herd is used to produce this creamy, blue-veined, semi-soft cheese with aromas of fresh cream and mushrooms. A mild blue with earthy mineral notes.
This cheese was crowned champion in the 2009 Canadian Grand Prix Cheese Competition held in Montreal. It is versatile to be eaten alone after a meal, or used in salad, or on bruschetta.
Try it with dry fruit, chocolate, a sweet liqueur, Riesling, Cabernet Franc, or possibly an Australian Shiraz.