Semi-Hard/Hard

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

Mellow Double Gloucester layered with pungent Blue Stilton.

Etorki

Etorki, meaning “origin” in Basque language, is a pasteurized sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.

The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.

Eweda

Blyth Farm Cheese is a small on-farm family business close to Lake Huron near the historical village of Blyth. They believe in the goodness of their cheese, made in small batches, handcrafted with passion, bringing out rich flavours. They do not use colouring or any other additives. Their cheese is made from 100% goat or sheep milk, fresh from the farm.

This is a washed rind sheep milk cheese that is hand made in Blyth, Ontario. Lovely firm texture studded with crystals with subtle flavours of lanolin and hay and a nice salty finish.

Extra Hot Cheddar

Mellow cheddar paired with spicy red and green jalapenos. Excellent pepper flavour and lots of heat. Made in Ontario.

Five Brothers

Five Brothers is a washed rind cow's milk cheese that combines traits from Gouda and another Swiss variety called Appenzeller.

The mild version is available after two months, the medium after 5 months and in the future we will offer a semi-hard aged over 12 months.

It has creamy and rich flavours with sweeter overtones and distinctive eyes throughout the body of the cheese.

All of the milk used comes from their family dairy farm.

Five Brothers - 18 Month

***Special edition - aged 18 month***

Five Brothers is a washed rind cow's milk cheese that combines traits from Gouda and another Swiss variety called Appenzeller.

The mild version is available after two months, the medium after 5 months and in the future we will offer a semi-hard aged over 12 months.

It has creamy and rich flavours with sweeter overtones and distinctive eyes throughout the body of the cheese.

All of the milk used comes from their family dairy farm.

Five Brothers Smoked

Five Brothers is a washed rind cow's milk cheese that combines traits from Gouda and another Swiss variety called Appenzeller.

It has creamy and rich flavours with sweet and smoky overtones.

All of the milk used comes from their family dairy farm. Naturally smoked. Handmade in Woodstock, ON.

Fleur de Weedon

This firm lactose-free Emmental/Swiss-type farm cheese is made by hand with pasteurized milk from the cows of the Grenier family farm in Saint-Gérard-de-Weedon, Quebec. It has a mild aroma and tastes of nuts and cream.

This cheese is delicious baked or in slices in your favourite sandwiches or paninis. It can also be grated over pizzas, lasagnas, onion soups and other au gratin dishes. La Fleur de Weedon will also always have its place on a cheese platter during a simple meal or at a wine and cheese tasting.

Fleur en Lait

Semi-soft, washed rind with a rustic aroma. Buttery, sweet and fruity flavoured interior. Made with milk from Ayershire cows that graze on the same site where the cheese factory is located.

Pair with off dry whites such as Reisling or Gewurzträminer.

Fondue des Artisans

A blend of 4 cheeses from 3 Quebec Fromageries: Kaiser, Abbaye Saint-Benoît and Fromagerie Rang 9 blended with McKeown apple cider. Blended and ready to serve, just heat!

2 Servings for a meal. 4 servings for an appetizer.

Fontina Fume

Made at the only cheese factory managed by Benedictine monks in North America, Fontina Fume is a smoked Fontina cheese, hand made by the the monks at the Abbaye de Saint-Benoît-du-Lac in Quebec.

Light and creamy texture and delicate smoky aroma. LACTOSE FREE.

Named BEST NEW CHEESE at the Canadian Cheese Awards 2014.