Semi-Hard/Hard

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

Gjetost "Ski Queen"

This cheese is no longer being imported by our supplier. We are looking for a new source.

Pronounced "Yay-toast." It's Norwegian, and although the name translates directly to "goat cheese," chances are that this cheese tastes just about as far from any you've had before. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge.

Gjetost is a variety of Scandinavian brown cheese (brunost), often refered to as Ski cheese or Ski Queen.

Glengarry Fen

The Glengarry Fen is made in the tradition of the Welsh region of the British Isles. It is a hard cheese that can be used as a table cheese as well as for grating. Its strong sweet lactic taste is unique amongst the hard cheeses family. Aged 2 - 4 months.

Glengarry Fine Cheese is situated in South Glengarry Township, Ontario, on a farm located on the ancestral lands of Margaret Peters-Morris. Margaret began making cheese from the farm's milk in the early 1990’s. Her cheeses have won both national and international awards.

Goat Asiago in Red Wine

Ontario made goat Asiago soaked in red wine.

This goat cheddar is mellow and mild with grassy and earthy notes.

A great substitute for cow milk cheddar, serve on grilled ham and cheese sandwiches or with apples and crackers for a simple snack.

For more than one hundred and ten years, Black River Cheese Company Ltd. has been firmly rooted in Prince Edward County. Of the original 26 cheese houses that once existed throughout The County, only Black River Cheese Company Ltd. remains in operation today.
Naturally aged, no modified milk ingredients or artificial preservatives.

Goat Cheddar - Applewood Smoked

Aged goat cheddar naturally smoked with Applewood.
Made in Ontario with 100% single source farmstead goat’s milk.