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Appenzeller Switzerland

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind.

Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.

Chocolate Cheese Fudge

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Chocolate Cheese Fudge Pine River

Rich and chocolatey.  Cheese is chopped and mixed with premium dark cocoa for a smooth fudgy texture and big chocolate taste.


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Emmentaler Switzerland Raw Milk

Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.



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No - Currently not Carried

Formally known as Handegg, this is a washed rind cow's milk cheese that is produced using the same methods as a classic Swiss alpine style cheese.

A firm cheese with very rich and complex flavours and nutty overtones in the classic alpine style.

All of the milk used comes from the neighbouring family dairy farm in Oxford county, near Woodstock. Ontario.

Le Maréchal

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Le Marechal Raw Milk Switzerland

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland. The cheese is named after the cheesemaker's grandfather who was a blacksmith, or Le maréchal-ferrant. Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.


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Pionnier Raw Sheep and Cow Milk Quebec
Pionnier Jean Morin, in collaboration with Marie-Chantal Houde

This firm cheese with washed rind is the result of a joint effort by two Quebec cheesemakers, the Fromagerie du Prestbytère and the Fromagerie Nouvelle France. The impressive 40 kg wheels are made from a mixture of raw cow and sheep milk from the herds of each cheese maker. This cheese, made in very small quantities, and is offered only periodically.

After aging for 10 to 12 months, the Pionnier offers complex aromas of milky melted butter, caramel, almond and macadamia nut and a floral touch reminiscent of Beaufort d'Alpage.

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