Semi-Hard/Hard

Semi-Hard/HardHard cheeses add sharpness to vegetables, omelettes, au gratin dishes, quiches, pizzas and soups.
Abondance

Abondance cheese is firm, has a strong smell and a distinct and complex flavor; fruity and with hints of hazelnut. The paste is soft and fluid with an ivory to pale yellow color and has small holes. Made with local buffalo milk.

Abondance can be cut in a half moon and melted like Raclette cheese.

Aged Farmhouse

A firm cheese loaded with rich flavour. Slightly granular in texture. Delicious, rare terroir, leaving you a lingering sweetness on the tongue.

Aged Gouda

This aged cheese with a firm texture and full flavour. The Schep Family has been making Gouda cheeses in Thunder Bay since 1995.

Award winning Thunder Oak Gouda is a natural product made with fresh milk from the Schep's own Holstein cows. There is no preservatives or added colouring in Thunder Oak cheeses.

Allegretto

Firm sheep milk cheese.  Mild, nutty flavour with a slight sweetness.

Alpindon

ALPINDON: “Gift of the Alpine,” our premium cheese, is a firm cheese carefully modeled after French Beaufort d’Alpage. Following centuries old tradition this cheese is hand-rubbed and made only with milk from summer pastures. It exhibits a smooth nut flavour, a complex finish, a rich golden interior and a dark textured rind. Additional aging concentrates its flavours, deepens its complexity, and increases the sweet crystals that develop throughout the body of the cheese.

Appenzeller

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.

Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.

Apple Walnut Smoked Promontory

This Utah original gets its name from Promontory Summit, the historic location where the Union Pacific and the Central Pacific Rail Road lines linked the country nearly 150 years ago Our Apple Walnut Smoked Promontory is smoked with English walnut shells and red apples.

Apple Walnut Smoked is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake.

Applewood Smoked Cheddar-Scottish

Mellow and creamy mature Scottish cheddar with a subtle smokey flavour derived from traditional smoking over apple wood chips.

Ardagh Wine Cheese

This red waxed gourmet cheese truckle is named after the Smith O’Brien home of Cahermoyle, Ardagh, where this medieval monastic cheese was revived about a hundred years ago. This is an adventurous red waxed cheese, veined with red wine, was revived from an old Limerick Palatine Recipe. It has a sharp taste with a strong presence of dry red wine. Enjoyed best on crackers or crisp-bread with a glass of vintage port.

Asiago

Asiago is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of  Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurized cow's milk.

Asiago-Rosemary and Olive Oil

Hand-rubbed rosemary with resinous savoury notes and buttery herbaceous Italian olive oil provide the perfect balance for this rich, nutty and fruity Asiago.