Classic Monterey Jack spiked with firey Habanero peppers and premium cracked black peppercorns. Try it on nachos, sandwiches or any other robust, spicy fare.
Creamy Havarti with savoury herbs and spices. Excellent for snacking, for grilled cheese or to melt on top of your favourite dishes. Mild, buttery and mellow.
This cheese is young and creamy with a spicy kick from hot pepper sauce. Due to its bright red colour and great taste, Basiron Hot Sauce stands out on a cheese board!
A full-bodied, pale creamy cheddar with a mellow flavour accented by the sharpness of Kilbeggan Irish Whiskey sourced from the Cooley distillery in Co. Louth.
Cahill's Whiskey Cheese is produced by Cahill's farm in Limerick, Ireland. Records of making cheese go back to 1902 when David Cahill started the business.
An authentic farmers cheese made in the Netherlands for generations, the extra care lavished by the Kaamps family, one of the few remaining Dutch farmstead creameries. The colour is bright dark orange with beautiful crystallization. Flavours of fresh, buttery cow’s milk with a savory, nutty bite. Pair it with cherry jam on a cheese board.
Semi-soft cheese from Switzerland, made with pasteurized cow’s milk, natural black-brown rind, cave-aged in Kaltbach.
Subtle, balanced, aromatic, but not too tangy with melt in the mouth texture.
Belted with wood, this mild soft bloomy rind cheese offers delicate vegetable notes with a hint of wood. The name L'angélique-À-Marc comes from the fusion of an indigenous plant's name, common on the Iles-aux-Grues archipel's banks, and the name of the renown artist Marc Seguin who created this cheese's label.
A dense, creamy blend of pasteurized cow, goat and sheep milk. Earthy and full flavour with a lingering lactic tang. Runny and oozing around the perimeter with a moist, cakey paste. Made in the Piedmont region in Italy.
