Strong tasting, semi-soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
The sticky rind of the cheese has a yellow-orange color that is derived from repeated brine washings over a two to three month time of aging. The mature cheese has a yellow color, a strong aroma, and a distinctively spicy or tangy taste, attributed to the brine washings
A hand crafted washed rind cow's milk cheese made with milk from the family farm and delicately aged on cedar wood planks. This cheese has a creamy texture and lightly lactic and buttery flavours. The addition of horseradish gives this cheese a rich savoury and sharp flavour.
Fritz Kaiser moved to Canada from his native Switzerland and established Fromagerie Fritz Kaiser in 1981. Leading the way in the creation of Canadian “Raclette”, this semi-soft, washed rind cheese with green peppercorns has a prominent hazelnut aroma which follows through with a sharp peppery and fruity flavour.
Winner 2015 Canadian Cheese Grand Prix Flavoured Cheese category.
Named after the small town of Saint-Marcelin in the Rhône-Alpes région, this cheese was made exclusively from goat's milk until the 13th century and is now made with unpasteurized cow milk.
A soft bloomy rind cheese with complex nutty, yeasty and fruity flavours, aromatic.
Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after the caves of Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Enjoy spread on a crusty bread. It melts well, and can be used in risotto or on polenta or flatbread.
