Named after the date when one of the last of the Celtic Kings – King MacBeth – lost his head upon a cold stone near the Peel of Lumphanan, 1057 is made from rich Scottish milk taken from dairy herds that graze on the banks of the lochs and in the glens of Scotland.
This mature cheddar is full flavoured, savoury, with some pleasant salty crystals throughout.
14 Arpents is a semi soft farm cheese made from the whole milk of the brown swiss cows. This square-shaped cheese has a washed rind exterior which is tender but still typically sandy, and the interior is creamy and rich. Rich buttery milk flavours melt with earthy and vegetal notes of cooked cauliflower, mushrooms with a lingering finish of hazelnuts. The cheese is named after a road that borders the cheese dairy, le chemin 14 Arpents. (14 acres)
A beautiful fresh goat milk cheese encrusted with edible flowers with a soft rose flavoured jelly in the centre. This creamy chevre has bright herbal, citrus and fresh grassy notes with a touch of rose.
A fresh goat milk cheese with a bloomy rind and coating of edible vegatable ash with a line of ash through the middle. A lovely goat cheese witha fresh citrus tang and slightly chalky center.
This beautiful goat cheese makes a stunning presentation on any cheese board. Ashley Goat is a bloomy rind, ash dusted pasteurized goat’s milk cheese with a line of ash running through the middle. Ashley Goat is bright, fresh and tangy with a touch of earthiness from the ash.
Ashley Goat is made by Quality Cheese in Vaughan, Ontario.
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.
