14 Arpents is a semi soft farm cheese made from the whole milk of the brown swiss cows. This square-shaped cheese is creamy and covered with a wonderful orange rind. Full of flavour, It has a slight taste of hazelnut. The flavour becomes more pronounced as it ages. The cheese is named after a road that borders the cheese dairy, le chemin 14 Arpents. (14 acres)
This soft, creamy cheese with a bloomy rind is made with pasteurized milk and has a line of ash through the middle. Flavours of butter, fresh mushroom and hazelnuts. It is great with crusty bread, fruits and nuts, on a platter or in a sandwich.
With a slightly crumbly texture, salty, creamy hazelnut flavours and a bit of tang on the finish, Le Blackburn is a crowd pleaser with wide appeal, loved by children and the discerning cheese lover alike. Made with thermalized Holstein cow milk from the Blackburn family farm.
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.
Hand made by Benedictine monks from the Abbaye de Saint-Benoît-du-Lac in Quebec. The Abbaye's skilled cheese makers have been crafting blue cheese since 1943, starting with blue ERMITE. Today, more than a dozen varieties of cheese are made at the Abbaye.
This semi-soft blue-veined cheese is made from pasteurized milk and aged for 6 months in the Abbaye de Saint-Benoît-du-Lac’s ripening rooms. A sweet mild blue with a delicate smokey flavour. The smoking process gives the cheese a slightly woody taste that pairs well with the acidity of the blue veining.
Soft fresh goat milk cheese marinated in grapeseed oil and garlic and parsley. The cheese is smooth with bright citrusy notes that pair perfectly with the savoury garlic and herbs. Serve with your favourite bread, add to a salad or use to garnish pizza or focaccias. Try them in a grilled cheese sandwich! The leftover oil makes an excellent, flavourful dressing for salads or veggies as well as a tasty bread dipper.