The recipe for Avonlea Clothbound Cheddar has its roots from the Orkney Islands, which is north of Scotland. This Clothbound Cheddar is lovingly wrapped and turned with care as it ages over 14 months resulting in a rich, robust flavour. Made from the milk of cows from small local farms around P.E.I. this cheese is filled with the flavor of Prince Edward Island.
The Extra Old Cheddar is aged for two years using a Scottish recipe and dry stir technique in which the curds are dried and then salted. Named Canada’s Best aged cheddar at the 2009 Canadian Cheese Grand Prix, this is a smooth, full-bodied cheese. Organic milk. Winner of Best Old Cheddar at Canadian Cheese Awards 2014.
Made with the milk from the cows of the PEI cooperative dairy farm.
Made by Fromagerie Le Detour in Quebec, Grey Owl is a soft and decadent goat’s milk cheese. An exterior coat of vegetable ash endows the cheese with a wrinkly, slate-coloured and piquant smelling edible rind. The interior paste is pure white, dense and softening at the edge of the rind. The smooth and silky texture melts in your mouth with pleasing sharp and lemony flavours.
Semi-soft, surface-ripened, washed-rind cheese with a hazelnut and mushroom flavour.
The cheese produced by the Fromagerie du Pied-De-Vent is made from whole milk supplied by a single dairy herd of Canadienne cows fed from the land of the Magdalen Islands with no chemical additives. The hay produced by the diversity of fodder of the Magdalen Islands, fed to the cows, provides the character of the Pied-de-Vent.