Peppercorn Pecorino - Ontario

Coming from our friends over at Creel & Gambrel, this local sheeps milk cheese has both a salty & peppery bite! Made with pasteurized milk and aged for about 6 months, this cheese has a great firm, salty bite while maintaining a degree of creaminess as you munch on it. Super versatile, this cheese is fantastic on a cheese board with something sweet or used in your favourite dishes, grated finely on top. 

Sold in 175g packages, $17.99 each

Crosswind Chevre w/ Caramelized Onions & Peppercorn - Ontario

Crosswind Farms has been building on a long family tradition of farming, fostered by years of Kevin’s experience in the Dairy industry and Cindy’s knowledge of operations and marketing, it was a natural choice to begin their own family dairy farm operation. In 2006, just 15 minutes east of Peterborough in Keene, Ontario the journey of creating a dairy goat farm began. It started with the reconstruction of their 1800’s barn to create a lovely home for their goats. In March of 2007, after a year of hard work, it was finally time to bring home the does, and they have been making beautiful goat cheeses ever since.

This particular flavour is made with caramelized onions as well as pink and black peppercorns for a sweet + zippy bite. Easily the best selling flavour at Flight! 

Sold in 250g packages, 

Crottin de Chevre - France

Crottin de Chevre Germain is a moulded goat cheese made from pasteurized milk and matured in the Berry region of France. Under its fine, white rind hides a firm and slightly crumbly texture with a moderately funky yet delicate flavour. This cheese is a Loire Valley Chevre – meaning that it follows a very similar flavour profile to other cheese from the same region. Chabichou de Poitou, Valencay, Selles-sur-Cher are some examples. This cheese is on the milder side of the Loire funk spectrum, but it’ll give you a great idea of what to expect from this type of cheese.

Sold in 60g wheels, $6.99 each

Grillou Halloumi - Quebec

Now that we've had some warmer weather, I don't know about you but I've been back out at the BBQ grillin' up a storm! And what better thing to grill than CHEESE!!! Coming from le Fromagerie Nouvelle France in the Eastern Townships of Quebec, Grillou Halloumi is the perfect grilling cheese!! You may have had halloumi before on BBQ skewers - it's a firm, squeaky, salty cheese that when grilled/fried gets a beautifully golden crust which is just delectable. Cut it into cubes to fry it up, or slices to place on the grill, and you'll have a ridiculously delicious snack! Dip in some balsamic and EVOO for a real summery treat. 

Have you ever wondered why Halloumi doesn't melt at high temperatures? It's because during production, the curds are actually heated twice: the first time to separate the curds and whey (like every other cheese!) and then the second time those curds are reheated in clarified whey for an extended amount of time. This causes the protein network of the milk to strengthen and retract, helping it keep its shape. For a typical cheese to melt, there needs to be a looser structure to let the fat render out first, which doesn't happen as easily in such a tightly structured cheese such as this one! It's not that halloumi *doesn't* melt, it's that its melting point is significantly higher than most other cheeses.

Think of it like a fried egg versus a poached egg: when the raw egg touches the hot pan, it immediately coagulates on the spaces that touch, but the rest of it remains raw for a short period of time, allowing it to spread. When you poach an egg, however, the heat surrounds the raw egg and keeps everything contained until it cooks all the way through. In the context of the cheese, as it's "poached", it allows the network to retract and solidify from within, giving it it's squeaky, dense texture!

Sold in 200g packages, $17.99 each

Kapuskasing - Ontario

This is called KAPUSKASING, from.. you guessed it.. Kapuskasing, ON!

Most people look at this and think it’s a blue cheese, but it’s actually not! That blue-ish coloured veining is actually vegetable ashes - a traditional French cheesemaking technique that has stuck around mainly for its appearance. This cheese is based off the French Morbier, which is made in the same region as Comte. Comte wheels are GIANT (like 90lb+), and they’re traditionally made both in the morning and the evening. When they milked the cows in the morning, any curds that are leftover that wouldn’t be enough to make an extra wheel of Comte got put into a smaller mold and covered with vegetable ash to keep it fresh. Then, the leftover curds from the evening milking would top it off, leaving the lovely layer of ashes in the middle!

Nowadays, Morbier is so popular, it has its own dedicated production, but that’s the story of how it came to be!

Instead of being made in France, Kapuskasing is Ontario’s version, and *personally* I like this better than the “real” stuff. It’s not aggressive in flavour, but not mild either. It’s milky, salty, with a teeeeensy bit of funkiness on the rind. It’s definitely a people-pleaser cheese, but still different enough to keep things exciting!

Sold by weight, $9.50/100g 

Ricotta Salata - Italy

Ricotta Salata is a lovely cheese from Sicily, Italy and is the older sister of the popular Ricotta cheese! The word "Ricotta" means re-cooked and "Salata" means salted. This cheese is from the whey from sheep milk which is pressed, salted and aged for at least 90 days. It's milky white with a firm texture and salty taste. It does have a little bit funkier of a flavour profile than your "typical" fetas, but if you like a pungent, true Greek feta, this will be right up your alley! Or, if you're looking for something to replace feta in a dish (funky Street Corn, anyone?!) this would totally give you what you need! Overall, it’s mild but characterful - salty enough to season a dish, yet delicate enough to complement vegetables, pasta, and salads without dominating other flavours. 

Sold by weight, $7.00/100g

Tomasoni Spreadable Gorgonzola - Italy

Tomasoni's Spreadable Gorgonzola Cheese is made just North of Venice, where they're making these incredible soft cheeses that are super versatile in how to eat them! Ultra creamy, this cheese could be served as is as a dip, or used as a sauce on burgers or sandwiches, or enjoyed with a spoon at midnight right out of the fridge! I was lucky enough to snag a sample of this cheese a few weeks back and I had plans to use it as a ravioli filling.... but it didn't last long enough to make it there. I gobbled it up with crackers too fast! Right out of the cold fridge it's super soft and gooey and spreadable, so I can only imagine how ooey gooey and creamy it would be when heated up. Toss some pasta or veggies in this cheese for an INSANE treat! Made with Gorgonzola, the sweet and spicy blue flavour comes through the milky/creamy/buttery flavour of the base cheese and is an excellent choice for a not-so-over-the-top-intense blue option.

Sold in 100g packages, $8.99 each

Tomasoni Spreadable Truffle - Italy

Tomasoni's Spreadable Truffle Cheese is made just North of Venice, where they're making these incredible soft cheeses that are super versatile in how to eat them! Ultra creamy, this cheese could be served as is as a dip, or used as a sauce on burgers or sandwiches, or enjoyed with a spoon at midnight right out of the fridge! Flavoured with bold black truffles, this cheese is a real treat for truffle lovers, as the truffle flavour is SO INTENSE you can’t help but love it. It's pretty close to the texture of a warmed/melted cream cheese, but with this addicting savory vibe with a bold truffle flavour. For real, if you are a truffle fan it's insane. Truffle. Truffle. Truffle. Mmmmmm.

Sold in 100g packages, $8.99 each

Scamorza Affumicata - Italy

This adorable little guy is Scamorza Affumicata - technically translated to “smoked cheese”, this one definitely packs more of a punch than its name suggests! Plus: It's one of my ALL TIME FAVOURITES.

Scamorza is a stretched curd cheese, not unlike mozzarella, but with a little bit of a different production process. The curds of scamorza are cut much smaller than those for mozzarella, which doesn’t let it hold on to as much moisture. This cheese is on the firmer side, and smoked over certified wood chips, giving it its strong & smokey flavour. When you use this cheese in a recipe, it almost lends a bacon-like flavour to your dish — salty, smokey, meaty, but with the texture of mozzarella. AMAZING on pizza or in an omelette, this is a fantastic cheese to keep in your fridge for cooking!

I *cannot express* how addicting this cheese is, and I hereby declare that I cannot be held accountable if you consume the entire 270g piece in one sitting. Don't say I haven't warned you. 

Sold in 270g balls, $17.99 each

Oveja Romero - Spain

An artisan sheep's milk cheese made similarly to Manchego, this lovely cheese is rubbed with butter and rosemary. As the cheese matures the flavours absorb, the herbs are brushed off and new, fresh herbs are rubbed in! This process goes on for at least two months, and up to a year. Enjoy this cheese on a cheese board with a tall glass of Grenache for a decadent Spanish treat!

Sold in 225g pieces, $18.99 each

Blue Moo - PEI

Blue Moo is a cream-forward, perfectly balanced blue sure to impress. It's rich and buttery, yet light and flavourful - a great choice for serving to a group of people. Blue Moo is a triple cream blue cheese made with 100% PEI dairy that is thermalized (warmed, but not pasteurized - leaving many of the great microbes and flavour compounds that give PEI cheeses their unique flavour) inspired by recipes from the Orkney Islands in Scotland. Cow's Creamery only started making this cheese at the beginning of 2022 but has already garnered some well-deserved attention around the country!

Sold by weight, $7.50/100g 

Emmental - Switzerland

Emmental is a semi-firm Swiss cheese made from raw cows milk cheese in the Emme Valley of Switzerland. It’s aged for a minimum of 4 months in the cellars, and has a gorgeous light, nutty flavour. It has a whisper of acidity, which makes it a great cheese to pair with other goodies, and has the perfect middle-of-the-road texture: not too firm, but not too soft. Emmental is best known for the large grape sized holes or “eyes” in its paste, which comes from the special enzymes used when making this cheese that causes the cheese to ferment and release carbon dioxide as the cheese is aging. Since it’s on the firmer side, the CO2 has nowhere to go, so just sits in its little holes until we cut it open! Pair with nuts, apples, pears or grapes for a delicious treat, or melt onto a sandwich.

Sold by weight, $7.50/100g

Creel & Gambrel Jalapeno Peppercorn Cheddar - Kingston, ON

One of our local favourites, Creel & Gambrel Jalapeno Peppercorn Cheddar is the perfect snacking cheese for those who like a little kick! Starting with a fresh Ontario cheddar, fresh jalapenos and peppercorns are added to take this cheese to the next level. It pairs PERFECTLY with a punchy IPA or off-dry white wine, and is amazing sliced for a sandwich, melted into mac n' cheese, or served with some pickles on a cheese board. Delish!

Sold in 270g pieces, $16.99 each

Creel & Gambrel 5 Year Aged Cheddar - Kingston, ON

Another local favourite! Creel & Gambrel’s 5 Year Aged Cheddar is not your average cheddar. Beautifully aged, this cheese is tangy with crystals, crumbles (but not too much!) and will accentuate any typical cheese pairing you can think of. Very typical of an Ontario cheddar, this cheese is exactly what most people would expect out of an “aged cheddar”, but definitely an exceptional option. At 5 Years Old, this cheese still maintains some creaminess, while giving us the bite and acidity of a well matured cheese. Perfectly balanced, when paired with your favourite wine - red or white - and some fruit or jellies, you have a delicious, people-friendly treat! 

Sold in 270g pieces, $19.99 each 

Mountain Oak Smoked Gouda - New Hamburg, ON

This is a young Gouda from Mountain Oak Gouda in New Hamburg, Ontario flavoured with a light smokey flavour. This cheese is quite young, close in texture to a pizza mozzarella, with a very pleasant, light flavour. 

This cheese is produced by the Van Bergeijks family who emigrated to Canada in 1996. They were cheesemakers in Holland, but found that there was little opportunity to grow as dairy farmers, despite their cheese’s local popularity. The cheesemaking equipment made its way with them to Canada, and Mountain Oak Cheese was born!

Sold in 250g wedges, $15.99 each

Mountain Oak Gouda with Wild Nettles - New Hamburg, ON

This is a young Gouda from Mountain Oak Gouda in New Hamburg, Ontario flavoured with Wild Stinging Nettles. When growing strong, nettles have microscopic hairs that contain an acid that can give you a rash or irritated skin. When nettles are cooked, however, that acid disappears and we're left with a light, delicious herb! Its flavour is somewhere in between spinach and parsley, and is a lovely compliment to this cheese. 

Try it melted, on a salad, or solo on a cheese board!

This cheese is produced by the Van Bergeijks family who emigrated to Canada in 1996. They were cheesemakers in Holland, but found that there was little opportunity to grow as dairy farmers, despite their cheese’s local popularity. The cheesemaking equipment made its way with them to Canada, and Mountain Oak Cheese was born!

Sold in 250g wedges, $15.99 each

Lankaaster (Aged) - Glengarry Cheeses, Ontario

Another one of the cheeses we had when we first opened, Lankaaster is a lovely medium Gouda-style cheese made from milk from local farms right around the artisan plant in Lancaster, Ontario. It's modelled after "boerderij kaas", a traditional Dutch farm cheese where the curds are washed to remove extra whey. This helps the cheese develop and process out lots of its lactose, allowing for a slower fermentation, which in turn also reduces the acidity in the cheese! What you're left with is something sweet, buttery, nutty and super delicious - almost like it's somewhere between an aged cheddar and a Gouda. 

Aged for 8-12 months, this cheese is one that keeps you coming back for more and is super people-friendly - it's hard not to love! 

Sold in ~275g pieces by weight, $8.50/100g 

Wildwood - Stonetown Cheeses, Ontario

Wildwood is an amazing farmstead cheese made from raw milk in St Marys, Ontario by Stonetown Artisan Cheeses. Hans and Jolanda Weber, both natives from Switzerland, moved to Canada in '96 bringing along their passion for cheesemaking! They started their own dairy farm, they have been caring for their herd of Holstein cows ever since, producing world class cheeses. Wildwood is inspired by the Swiss Appenzeller, a subtle washed rind cheese with decadent nutty flavours. It's on the firmer side, but still maintains its creamy and rich mouthfeel, and has a very approachable and delicious, complex flavour that has been sweeping International Awards Competitions in recent years. Not only is this cheese delicious for snacking, it also makes the most outrageous grilled cheese or cheese sauce. 

Sold in 170g packages, $19.99 each

Vezzena di Lavarone - Italy

This raw milk cheese comes from the Trentino area in Italy. It's a historical, slow food certified cheese that's incredibly complex and interesting, yet very familiar and approachable. It has a firm, crunchy texture, but isn't crumbly, and has this beautiful nutty, fruity, zippy flavour. We've got notes of hazelnuts, grass, caramel, spice, and a vaguely "cheesy" flavour with an aftertaste that bites you back. It reminds me a lot of super aged Sao Jorge from Portugal, but without the oily/waxy texture. 

This cheese has 3 ingredients: milk, salt and rennet. It is recognized under the "Slow Food Presido", aka the Slow Food movement, which works to protect traditional foods that are at risk of disappearing due to industrialization and mass production. With Vezzena di Lavarone specifically, that means that the cows must graze on the natural Alpine pastures of the Lavarone Plateau, and must be made by the small-scale producers who maintain the cheese's history, quality and authenticity. Historically, this cheese was used for seasoning in Trentino before WW1, and was commonly used in soups, dumplings, or whatever the dish of the day would be, and the cheese we have now is a reflection of what would have been eaten in Italy at that time. 

Sold by weight, $9.45/100g

Ski Queen (Gjetost) - Norway

This is the Norwegian Gjetost (pronounced yeh-toast) - a caramelized whey-based cheese all the way from Norway! Whey is rich with lactose, the sugar found in milk. To make the cheese, the whey is boiled until the liquid reduces and the sugars caramelize, which is where its rich, butterscotch/caramel flavour comes from! As a point of reference, Ricotta is also a cheese that is made from whey being re-cooked, however its cooked much less and therefore retains much more moisture. 

“Gjetost” translates to “goat cheese” in Norwegian, so this style contains at least some goat’s milk. This particular brand of gjetost also uses cow’s milk to make it creamier and soften the flavor! 

There's a really great article that explains Gjetost a little bit better here: https://www.cheesesexdeath.com/blog/gjetost-norwegian-brown-cheese

Sold in 250g blocks, $16.99 each

Mountain Oak Cumin Gouda - Ontario

Made by the van Bergeijks family following traditional Dutch recipes, Mountain Oak Cheeses have won countless awards for their cheeses, bringing their favourite recipes from their family dairy farm in Holland and cheesemaker school in Gouda to Ontario! They even have their own herd of cows to provide the milk for their cheeses!

This cheese is a young gouda is flavoured with the addition of cumin, a very typical Dutch addition. This is a unique and rustic cheese with a robust flavour profile – very well balanced between sharp, sweet, and creamy with a really enjoyable taste. Enjoy with something sweet (shortbread or other savoury cookie) or an off dry white wine.

Sold in 250g packages, $15.99 each

Zacharie Cloutier - Quebec

Coming from Fromagerie Nouvelle France in the Eastern Townships of Quebec, Zacharie Cloutier is a raw sheeps milk cheese with notes of butter, caramel and a balanced sweetness. It's very well balanced between the salt/umami and sweetness, with an almost brown butter like flavour. This cheese has won many awards in recent years, namely the category winner of the Caseus Or competition for sheeps milk cheese in 2023! 

Sold by weight, $12.00/100g 

Red Chesterfield - Ontario

This is RED CHESTERFIELD, a British-style cheese made with a Canadian flair. Made by Golspie Dairy in Woodstock, ON, this cheese is inspired by Red Leicester, one of England's most popular cheeses that's a littttttle bit like a cheddar. It's coloured with annatto, a flavourless extract, that gives it the bright orange colour! 

This cheese is an absolute DELIGHT to snack on - it's not quite as intense as an aged cheddar can be, but it's certainly more flavourful than that of a "typical young cheddar" too. It's slightly crumbly but slightly creamy, well balanced with sweet and salty notes, and is just buttery, earthy, nutty, and caramelly without being too overpowering. This is definitely a cheese that everyone will love - cheese novice or afficionado alike!

Truffle Pecorino - Ontario

There's a new truffle cheese in town.. literally! This is Creel & Gambrel's new Truffle Pecorino. Unlike most other truffle cheeses I've carried, this one has truffle SHAVINGS (not just flecks) throughout the sheep milk cheese and has a punchy, salty bite. This is a fantastic cheese for snacking, grating over pizza, pasta, or salads. If you want a REAL SPECIAL TREAT though, finely grate this onto your microwave popcorn and you'll never want regular popcorn again!

Sold by weight, $13.00/100g

Townsley 8-Year Cheddar - Quebec

Coming from Quebec,  Townsley Cheddar has been aged for 8 years, and has a stunning complex flavour. It's very firm and crumbly, and is studded with tyrosine crystals (aka cheese diamonds!) to give it an additional crunchy texture to its profile. It has deep flavours, almost reminiscent of caramel or nuts, and evolves as you chew on it. This is a stunning cheddar that is meant to be savoured, and can stand alone and impress without any other accompaniments, but would also be enjoyable on a salad, sandwich or with spreads. 

Sold by weight, $8.50/100g 

Beurre d'Isigny - France

This BUTTER (not cheese, but butter!!!) is a PDO (Protected Designation of Origin) butter from Isigny-sur-Mer in the North West of France, and is unlike any other butter you likely would have had before. It has a buttercup yellow colour and slightly hazelnutty flavour profile, and has followed a slow, traditional fermentation process that helps it develop its distinctive aromas and flavours. 

What makes this butter different than the butter you're used to? A few things -- the Isigny region has a warm and humid climate, and is close in proximity to the ocean and marshes. The cows, therefore, feed on grass that is rich in iodine, beta-carotene and micronutrients, giving the butter its own unique flavour! This butter is 100% natural, and has a fat content of at least 82% (for reference, Canadian butter is only 80%) with tons of Vitamin A and E. This butter contains no artificial flavours, preservatives or colouring. This butter also goes through a special production process called tourage that gives it a malleable yet firm texture, and is favoured by French pastry chefs when making light & airy puff pastries and crispy baked goods with buttery flavour! 

These bricks also have the addition of flaky sea salt, which gives the butter a salty crunch! 

For more information on this particular butter, visit the Isigny website here.

Sold in 250g bricks, $27.99 each

NOTE: The baskets pictured are out of stock until the new year, but we have plenty of the flaky salt bricks!

Cow's Creamery Cultured Butter - PEI 

This is a Premium Canadian butter containing 84% butter fat. Cultured butter is made from cream that is cultured (shocking, I know) with active bacteria and has a distinctive, slightly tangy taste. It can be used interchangeably with regular butter in cooking, or used as a special occasion butter that you devour an entire baguette with!

If the French butter is a little bit toooo much of a splurge, we've got this awesome Canadian option instead that has just as much deliciously creamy and decadent buttery flavour. YUM!

Sold in 250g blocks, $11.99 each

Smoked Cheddar - PEI

Made by Cow's Creamery in Prince Edward Island, this 2-Year cheddar is slowly smoked over appletree wood for an 8 hour period which gives it a mouth-wateringly full, smokey flavour that is a perfect compliment to the cheddar cheese! PEI soil is very iron rich, so when the cow's eat the grass grown in this soil, the mineral content of the milk is different which also changes the flavour! This cheese is also made with thermalized milk which is gently heated, but not enough to be pasteurized, which preserves the microorganisms and enzymes of the raw milk that give this cheese its characteristic flavour. 

Sold in 180g packages, $14.99 each