Made in the tradition of Chaource cheese from the Champagne region of France, Figaro is a soft surface-ripened cheese made with the milk of Brown Swiss cows from a neighbouring farm.
Mild, fresh and milky when young and intensifing in rich lactic and yeasty flavours and aroma as it ages.
Five Brothers is a farmstead cheese produced with the milk raised on the family dairy farm in Woodstock, ON. It is a firm washed rind cheese that combines traits from Gouda and Appenzeller. It has pleasant saltiness and rich nutty flavours with sweet overtones.
This is a soft washed rind cow’s cheese from the Loire Valley, in the Aunis province of France, situated on the north-west coast, in the department of Charente-Maritime, within the region of Poitou-Charente.
Fleur d’ Aunis bathed in a cognac fortified aperitif and brushed lightly with fleur D’ Sel water. The salt re-crystallizes on the rind allowing you to bite into a nice soft cheese then having some crackly bits that change up the texture.
Made at the only cheese factory managed by Benedictine monks in North America, Fontina de l'Abbaye is a smooth slightly elastic cheese with mild lactic and hazelnut flavours.
With an orange tinted rind, Fromager d’Affinois Pumpkin seeds makes for a striking presentation on a Fall cheese platter and brings the best of both worlds together the crunchiness of the seeds and the the crunchiness of the seeds and the ooziness of a double cream cheese.
Pronounced "Yay-toast." It's Norwegian, and although the name translates directly to "goat cheese," chances are that this cheese tastes just about as far from any you've had before. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge.
Gjetost is a variety of Scandinavian brown cheese (brunost), often refered to as Ski cheese or Ski Queen.
