Semi-Hard/Hard

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

BellaVitano Raspberry

Nutty, creamy, award-winning creation — soaked with handcrafted Raspberry Tart ale. The bright notes of ruby-red raspberries combine with hazelnut and brown-butter flavors to make a deliciously complex cheese.

Black Bomber

2010 Silver Medal at the Nantwich International Cheese Show, 2007 World Cheese Award Bronze winner, this extra mature Cheddar is wrapped in a coating of black wax. It has a creamy texture and full bold flavour.

Black Mountain Cheddar

Black Mountain Cheddar is a combination of firm mature Welsh Cheddar, white wine, garlic and herbs.

Black Mountain Cheddar is named for the South Wales’ mountain range where it is produced.

Blackburn

With a slightly crumbly texture, salty, creamy hazelnut flavours and a bit of tang on the finish, Le Blackburn is a crowd pleaser with wide appeal, loved by children and the discerning cheese lover alike.  Made with thermalized Holstein cow milk from the Blackburn family farm.

 

Blue de Capra

Goat milk blue that has a sharp spicy flavour and lovley creamy texture.

This cheese is matured in underground cellars, on white pine shelves, for 60 days.

Blue Ice

A Quebec blue soaked in Ontario VQA Icewine. Lightly veined, herbal and earthy blue combined with sweet and fruity wine. A perfect pairing!

Only available at Country Cheese, come by the store to sample this unique artisan cheese.

Boerenkaas Smoked

Boerenkaas is the Dutch word for “farmer’s cheese.” A rich tasting semi-hard cheese known for its slightly zippy taste and lovely seasonal flavours. Wonderful rich tasting National Champion Boerenkaas is carefully smoked using a blend of local hardwoods in Natural Pastures CFIA approved smoking facility at its Courtenay B.C. production facility.

Bonne Chere

Bonnechere is a semi-firm, pressed cheese made with raw sheep milk. The milk is collected from the cheesemaker's own flock of sheepthrough the summer months.

Firm raw sheep milk cheese with pleasant saltiness and characteristic sheepy flavour.

Creamy, mellow, smooth blue.

Buttermilk Blue

Made in small batches from the freshest milk, this rich, creamy blue is beautifully balanced, with piquant and earthy flavours. Delicately laced and veined with a higher butterfat for the creamiest texture. Tangy with a touch of mellow. Bold with a bit of restraint. Finishes clean and sweet. Cellar-aged for at least 2 months.

Pair with: Celery, endive, other raw veggies, Figs, pears, dates, dark chocolate, Yeasty dark beer, Riesling, gin

Perfect for: Risotto, pizza, mac & cheese, Blue cheese dips And dressings, Crumbling over steaks and burgers