Soft/Semi Soft

Blue d’Affinois

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.

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

Brebirousse d'Argental

Producer: 
Brebirousse d'Argental France

This luscious washed rind cheese is produced by Fromagerie Guilloteau. The milk is collected from ewes of the Argental region of France. Aged for thirty days this square cheese exhibits a thin bright orange patchy rind. "Brebis" is French for sheep and "Rousse" refers to the colour of the cheese.

When young the flavour is rich and sweet, but as the cheese matures the stronger meaty, earthy flavours develop while the rind becomes a darker rusty orange colour. The texture is soft and velvety and sure to ooze deliciously on your cheese plate.

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

Brie aux Truffles

Brie with Truffles France

This is a seasonally available, rich, full flavoured Brie de Meaux that has been split down the centre and filled with a mixture of crème fraiche and finely chopped white truffles. The flavour has a wonderful aroma of woodland mushrooms and violets.

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

Brie Bel Marie Double Cream

Producer: 
Brie Bel Marie Double Cream Brie

This Ontario made double cream brie is mild and buttery.

Perfect for baked brie, top with your favourite fruit preserve.

200 gram rounds

$8

Brie de Meaux

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.

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

Brie Garlic Herb

Brie Garlic Herb

Classic french double cream brie with a rich layer of garlic and herbs.

Excellent served with salami and baguette or on potatoes.

Brillat Savarin

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.

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

Bufflonne Rousse

Producer: 
Bufflonne Rousse

Bufflonne Rousse d’Argental is a soft cheese made from fresh, whole buffalo milk. After the salting process, the rind is delicately rinsed with brine, and lightly coloured with natural annatto. During the maturing process, the rind forms, and takes on a slightly orangey colour. It then develops a fine white down. This cheese is mild, smooth and rich with a slightly acidic taste.

Pair with a crisp Riesling, Pinot Gris, Gewurtztraminer.

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

Chabichou du Poitou

Chabichou du Poitou France

The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. Chabichou develops a characteristic, edible wrinkled rind dotted with occasional gray patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end.

$17

Crottin de Germain

Crottin de Chevre Germain

This classic French fresh goat cheese is made in the Center-Val de Loire region, renowned for the quality of its goat milk. It has a natural rind and is slightly acidic with a rich buttery creaminess and a mellow caprine taste.

Syndicate content