Soft/Semi Soft

Soft/Semi Soft
Langres

Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region of the Champagne Ardenne, France. Since 1919, the cheese has been granted protected AOC designation. Surrounded by a white penicillium candidum rind, the central paste is a bit soft and crumbly, and appears creamy in colour. It is milder than Epoisses, but slightly salty with strong smell. The firm pate melts in the mouth, leaving a complex taste. It looks great on the cheeseboard, and goes well with a salad, Red Wine from Burgundy, Marc de Bourgogne or Champagne.

Magie de Madawaska

This soft, washed-rind cheese is made with pasteurized whole milk that comes exclusively from Jersey cows from the Témiscouata region. Its orange rind is shiny, soft and sticky, sometimes displaying white moss spots. Like the rind, the ivory-coloured interior is sticky. It is chalkier at the centre and smoother towards the exterior. Its texture is supple even when the cheese is young, but as it ages, its chalky part fades and the interior becomes smooth and runny. When it is older, it becomes so runny that it might call for a spoon.

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

Created by Cistercian monks, it became the most famous cheese of the kingdom in the 15th century. Under its yellow washed rind, its blonde, soft texture. Styled without being strong on the palate, it has a subtle flavour and a slight taste of hazelnut and butter.

220 gram $16

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.