Soft/Semi Soft

Soft/Semi Soft
Mont Jacob

 

Its semi-soft, surface ripened texture with a delicate aroma and flavours of fruit and hazelnuts are qualities that distinguish the Mont-Jacob and explains why it is highly sought after. Its washed rind is the result of many careful washing and rubbing processes that encourages the exterior flavours to infuse the interior of the cheese. Made with thermalized Holstein cow milk from the Blackburn family farm in Quebec.

 

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Morbier Arnaud Reserve

Morbier is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Munster

Strong tasting, semi-soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
The sticky rind of the cheese has a yellow-orange color that is derived from repeated brine washings over a two to three month time of aging. The mature cheese has a yellow color, a strong aroma, and a distinctively spicy or tangy taste, attributed to the brine washings

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Nosey Goat Camelot

Camelot is a semi-firm washed rind goat cheese. Its rind is deliciously salty while the cheese is delicate, lactic and fresh tasting. Made in Ontario.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Nosey Goat Nanny Noir

Nanny Noire is a unique camembert style cheese that is surface ripened and rolled in vegetable ash and then left to age 4 weeks.

Origine de Charlevoix

Made with the milk of Canada's Vache Canadienne this cheese is simular to the french Reblochon. Soft in texture with a mixed rind and rich flavour.

160 grams

$12.00

Pied de Vent

Semi-soft, surface-ripened, washed-rind cheese with a hazelnut and mushroom flavour.

The cheese produced by the Fromagerie du Pied-De-Vent is made from whole milk supplied by a single dairy herd of Canadienne cows fed from the land of the Magdalen Islands with no chemical additives. The hay produced by the diversity of fodder of the Magdalen Islands, fed to the cows, provides the character of the Pied-de-Vent.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Pizy Wheel

Pizy is a small cheese that resembles Tomme Vaudoise. It has a mild milky taste with a fresh mushroom aroma which makes it a veritable delight eaten as is or cooked.

Pizy is the name of a tiny Swiss village where Fabienne, the cheesemaker, was raised.

200grams

$14

Raclette Fritz Pepper

Fritz Kaiser moved to Canada from his native Switzerland and established Fromagerie Fritz Kaiser in 1981. Leading the way in the creation of Canadian “Raclette”, this semi-soft, washed rind cheese with green peppercorns has a prominent hazelnut aroma which follows through with a sharp peppery and fruity flavour.

Winner 2015 Canadian Cheese Grand Prix Flavoured Cheese category.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Raspberry Prosecco Wensleydale

This Wensleydale cheese combines raspberries and Prosecco, offering a unique twist on a British classic. Wensleydale has a supple and crumbly texture and a milky freshness. Pairing it with raspberries cuts through the acidity, creating a sweet and savoury balanced flavour. This cheese is a treat for anyone with a sweet tooth!

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Reblochon

Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Rossini Blue

Rossini Blue, from the Val Taleggio region of Italy (better known, of course, for Taleggio). This blue is wrapped in grape leaves and washed with red wine during the aging process, leading to its distinctive coat of leaves over a deep purple...

Rossini Blue, from the Val Taleggio region of Italy (better known, of course, for Taleggio). This blue is wrapped in grape leaves and washed with red wine during the aging process, leading to its distinctive coat of leaves over a deep purple rind.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.