Semi-Hard/Hard

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

Made from sheep’s milk, Crotonese originates from Calabria, in the Province of Crotone, Italy. Crotonese has a natural yellow rind, with a semi-hard straw-yellow consistency that has a rich, distinct flavour, sharp with an earthy finish. Pecorino Crotonese is an artisanal sheep's milk cheese aged in wicker baskets which gives it a distinctive hatched pattern on the rind.

Desperado

2 year old Quebec made cheddar hand rubbed with smoky, spicy chipolte.

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Diablo

2 year Quebec cheddar coated in our own Serrano pepper blend. Hot!

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Don Heliodoro - Rosemary Manchego

Classic sheep milk Manchego style cheese with buttery, nutty and spicy flavours coated in a generous layer of Spanish olive oil and savoury rosemary.

Double Gloucester

One of the great English cheeses, Double Gloucester is a semi-firm cheese, orange in colour, with a strong, mellow, rich flavour. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang.

Drunken Goat

This semi-firm pasteurized goat cheese from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.

Drunken Sailor

Mild cow milk cheddar, made at Monforte Dairy, soaked in Jamaican dark rum.  The rum lends sweet, honeyed flavours of marzipan, caramel and brown sugar to this excellent cheddar.

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Dubliner

Hard ripened cheese with a distinctive taste and a natural hint of sweetness. Made with all natural ingredients. Sweet, granular cheese aged over a year and manufactured by Carbery, located in County Cork, Republic of Ireland. Since 1996 it has been marketed internationally by the Irish Dairy Board under the Kerrygold label. The cheese is named after the city of Dublin, although it is made in Cork.

Edam Baby

A semi-firm cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries.

Edam is a mild, delicately flavoured cheese, with a smooth and creamy texture.

Whole balls, 850 grams available.

Edwardsburg

A semi-hard cheese with a smooth, rich, creamy texture and delicious buttery flavour.
Perfect for a cheese fondue, pizzas, gourmet sandwiches and more. With its rich, buttery cream flavour, it makes for a delicious cheese sauce to top pasta or as an accompaniment to a bowl of steamed veggies.
Edwardsburg is a superb cheese to pair with a variety of wines as its light but subtly rich flavour works well with wines ranging from Rieslings to Gamays and even fine Merlots.

Elgin Buffalo

Made by hand with Ontario Buffalo milk. Aged 6 months, firm texture and grassy, buttery notes with a touch of sweetness.

Emmentaler

Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.