Fresh cheese can be served with crackers, in sandwiches and salads. It is also perfect for making delicious dessert recipes or for stuffing meat and vegetables.
Made in the tradition of Chaource cheese from the Champagne region of France, is a soft surface-ripened lactic cow cheese. Mild and milky when young and intensifing in flavour and aroma as it ages. Creamy and rich.
A French cheese of the Auvergne region. The Gaperon Gaspeyrou has been produced for over 1200 years in Auvergne. Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. A soft and buttery consistency and an intense garlic and pepper flavour.
A French cheese of the Auvergne region. The Gaperon Gaspeyrou has been produced for over 1200 years in Auvergne. Gaperon is a cow's milk cheese flavored with cracked peppercorns and garlic. It has a fluffy coat and is shaped into a dome. A soft and buttery consistency and an intense garlic and pepper flavour.
Salt Spring's chèvre is covered with roasted garlic and dripping with olive oil; it has a sprig of rosemary too, which adds a subtle flavour and a splash of colour.
Combining Kalamata olives, roasted garlic, and a hint of anchovy with lemon juice, this tapenade cheese is an entire hors d'oeuvres plate in a single tasty package.
The Truffle chèvre is made with a mixture of white truffle, a blend of other mushrooms, and garlic, which is all imported from Italy. The natural oil in the truffles helps to infuse the taste of the truffles throughout the cheese. It has a rich and earthy flavour that goes well with a red wine.