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

Tête de Moine is a pressed, unpasteurized cow milk cheese from the Bernese Jura region of Switzerland. The name means "monk's head."

Tête de Moine is different from most cheeses in that instead of being sliced, it is scraped with a knife or another tool known as a girolle.


Thea has a firm and slightly crumbly texture.  It has earth and grassy notes and a rich sweetness on the finish. Made with 100% Ontario sheep milk from local farms around Lindsay, Ontario.

Tickler Extra Mature Cheddar

An 18-month matured cheddar, moist, crumbly, and studded with small casein crystals, it bares aromas of wet hay and warm milk. The taste is sharp all the way through, with an underlying, milky sweetness that is most evident on the finish.

Made by expert cheese makers at the Taw Valley Creamery in Devon.


Tilsit or Tilsiter cheese originated in Emmental valley, Switzerland. It is said that the cheese was a by-product that was accidentally obtained by Prussian-Swiss settlers while making Gouda cheese during 19th century.

If you're a fan of Limburger cheese, you'll love Tilsit. With a powerful taste, this German cow's milk cheese is a must try.

Tomme au Marc de Raisin

Manufactured in the same way as traditional Tomme de Savoie, from the Rhône-Alpes region of France. It is pressed, uncooked and is matured for 3-6 months. Fruity and mellow with a very slight sharpness.  The cheese is aged under a thick blanket of grape marc, the residue that's left after pressing the fruit to make wine. The taste of the marc permeates through to the heart of the cheese.  Serve on a bed of the marc for a showstopper presentation.

Tomme au Poivre

This farmstead cheese is made from raw sheep's milk and ripened for at least 5 months allowing the Tellicherry pepper to infuse its semi-firm paste. The pepper remains subtle at first taste, then a few seconds later, expresses itself a little more firmly and makes way for a multitude of mixed aromas. La tomme au poivre goes well with almost any meal.

Wine pairing:  Syrah, port, syrupy wines, dark beer.
Look for a powerful red wine that can match the peppery style of this cheese.

Tomme Du Haut Richelieu

Mild mineral flavour on rind, mellow, mild goat flavour, supple texture.


A tomme style sheep milk cheese made with oganic sheep milk from local farms.  Hand pressed with a brushed rind it is aged between 2 and 6 months. The texture is dense with some crumble, but remains moist. The flavours are soft and have an earthy depth, a sour cream richness and a subtle, sweet complexity with a bit of meatiness at the rind.

Tricolore Life

A kaleidoscope of flavour!

Basiron Tricolore is a truly unique and spicy cheese. Beneath its white exterior you will find a big surprise: this cheese has three colours! With the red comes the flavour of red peppers, with the green the flavour of bell peppers and the white is genuine goat's cheese. Try it yourself and surprise your customers or friends with this amazing eye catcher!


An aged Manchego style sheep milk cheese from Spain. Generously veined with rich truffles. Salty and crystaline this rich cheese is full of earthy mushroomy truffle flavour.

Serve with honey and dry salamis.
Pair with big hearty red wines, but avoid anything too tannic, also dessert wines pair nicely.

Truffe de Champroy

Raw cow milk cheese studded with beautiful French truffles. Unlike the Italian truffle, French truffles burst with flavours of citrus and garlic. A truly delectable cheese for platters or topping your favourite gourmet sandwiches and foods.

Vacherin Fribourgeois

Vacherin Fribourgeois (not to be confused with Vacherin Mont d'Or) is mentioned in the earliest records of fondues, about 1,000 years ago. Today it is made by a small number of local artisanal cheesemakers. The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows.