Cows Milk

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Bleu Ermite

In stock in last couple of weeks?: 
Yes
Producer: 
Bleu Ermite

Bleu Ermite was the first cheese produced at the Saint-Benoît Abbey in 1943 and is still in handmade at the monastery today. A mild blue, a bit tangy but not so strong that inexperienced eaters will be scared away. Soft cream-coloured paste, lightly veined with blue-green mould, crumbly and a bit gritty. The aroma is grassy, herbal and mushroomy, with hints of sweetness and earthiness.

Blue d’Affinois

In stock in last couple of weeks?: 
Yes
Producer: 
Blue d’Affinois France

Soft bloomy rind,  rich, surprisingly smooth and creamy double cream. Produced by Fromageris Guilloteau in the regional natural park of Pilat, in the French Rhone-Alps.

Blue Ice

In stock in last couple of weeks?: 
Yes
Blue Ice

A Quebec blue soaked in Ontario VQA Icewine. Lightly veined, herbal and earthy blue combined with sweet and fruity wine. A perfect pairing!

Only available at Country Cheese, come by the store to sample this unique artisan cheese.

Blue St. Agur

In stock in last couple of weeks?: 
Yes
Producer: 
St. Agur Blue France

Saint Agur is a blue cheese made from pasteurized cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this cream enriched cheese with 60% butterfat. On account of the high fat content, it certifies as a double-cream cheese. Also, because of its high butter fat content it is easily spreadable and melts well.

Brie de Meaux

In stock in last couple of weeks?: 
Yes
Brie de Meaux, raw milk, France

Brie de Meaux, named after the town of Meaux, is produced in the region of Brie, located 50 kilometers to the east of Paris. Records referencing Brie de Meaux date back to the 8th century, when the emperor Charlemagne is said to have tasted it. During the French Revolution, Louis XVI is said to have requested a final taste of Brie de Meaux before his arrest.

Brillat Savarin

In stock in last couple of weeks?: 
Yes
Producer: 
Brillat Savarin France Triple Cream

Produced in the Ile de France region and created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

Like whipped butter, both in texture and flavour. A triple cream cheese, which means it has a butterfat content of at least 75%. This is achieved by adding rich, luscious cream to whole milk.

Cantenaar

In stock in last couple of weeks?: 
Yes
Producer: 

Delicious full flavored Cantenaar contains 40% less fat and 25% salt than ordinary cheese and is the perfect compliment to a health lifestyle.

19%M.F. 6 grams of fat per 30 gram serving

Caramelized Onion Pine River

In stock in last couple of weeks?: 
Yes
Caramelized Onion Cheddar

Richly aromatic with tasty caramelized onion bits. Beautiful marbled appearance. Excellent melt qualities, great on burgers. Sure to be a hit.

Caribbean Thunder

In stock in last couple of weeks?: 
Yes
Carribean Thunder Quebec Raw Milk

Adding Jamaican Jerk spices to a two year old Quebec cheddar creates a savoury cheese that's earthy, nutty and spicy with a complex, smokey flavour. Pair with dried mango and roasted almonds. Melt on a shaved pork, chicken or turkey sandwich or make a sultry macaroni and cheese.

A Country Cheese Exclusive!

Cashel Blue

In stock in last couple of weeks?: 
Yes
Cashel Blue

Cashel Blue is a hand-made, semi-soft, blue cheese with a creamy texture and a buttery mild blue taste. Made from cows milk, over half of which is collected from the cheesemakers own farm, with the rest sourced from farms located nearby.

The cheese was named after the Rock of Cashel overlooking the pastures close to the farm. It has large blue flecks, made by the action of Penicillium roqueforti, the same agent used in Roquefort, Stilton and other blue cheeses.

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