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Current Cheese Selection

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• Updated October 11th, 2025 •

Accompaniments • Pantry Items

Gold Gouda - Ontario

This gouda 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 Mountainoak Cheese was born! This particular cheese has been aged for 18 months, and has rich, complex flavours of caramel and butterscotch. Pairs best with medium to full bodied red wines or your favourite beers!

Fun Fact: GOLD doesn't just stand for the gold medals this cheese has won in competitions, but for "Good Ol' Local Dairy" which is exactly what this cheese is made with!

Sold in 250g pieces, $15.99 each

Raclette Kaiser - Quebec

In keeping with his Swiss heritage, Mr. Fritz Kaiser is a master of Raclette cheese-making. This beautiful cheese is a semi-soft, surface-ripened cheese that is aged for approximately 8 weeks. It has a subtle flavour of hazelnut, with notes of milk and butter. It's name originates from the French word 'racler', meaning 'to scrape', which is a reference to scraping the melted cheese from the wheel, onto potatoes. Not necessarily always meant for a cheese board, this cheese is best melted with some fruit or potatoes, but delicious on it’s own as well!

Want to learn more about Raclette? We rent raclette machines and have a thorough guide on what it is!

Sold by weight, $6.20/100g

St. Agur - France

This lovely blue cheese from France is super rich, salty, and bold with an awesome clean, blue flavour. St Agur is a double cream cheese from the Auvergne region of France and is made from pastuerized cows milk. It's perfectly balanced between creamy and crumbly, sweet and tart, fruity and spicy, salty and smooth - just an overall, well rounded blue cheese.

Sold by weight, $10.50/100g

Camembert Marie Harel - France

Made by Fromagerie Gillot in Orne, Normandy, this Camembert is made using traditional methods, including processing by hand, to make this lovely, delicious bloomy rind cheese! It's named after Marie Harel, the original creator of Camembert during the French Revolution when a cheesemaker fleeing from Brie was seeking refuge at the Harel family farm. He taught Marie how they make Brie in Eastern France, and she modified the recipe to suit the Normande culture, and Camembert was born! After one of the Harel family members offered some to Napoleon and he LOVED it and continued to promote the cheese around the country.

This particular cheese is delicious - light, buttery, slightly sweet and salty, and has a delicious creamy texture when left out for about 30 minutes before eating. Pair it with something sweet for a treat to die for!

This cheese is a pasteurized version of Camembert de Normandie (AOP).

Sold in 250g wheels, $16.49

Old Amsterdam Gouda - Netherlands

This lovely Gouda comes from just outside the town of Gouda in the Netherlands, and is aged for at least 2 years. It has a rich, caramel/brown butter flavour and is spotted with tyrosine crystals (also lovingly referred to as “Cheese Diamonds”) which give this creamy cheese a delicious crunch! Definitely a cheese to pair with your favourite red wines.

Sold in 150g packages, $15.99 each

Le Gruyere - Switzerland

Gruyere is a firm Swiss cheese named after the town it was originally made in, and it has an awesome nutty and sweet flavour profile. Gruyere is an Alpine style cheese, which means it's made in the region where the Alps mountain range is, and typically follows a similar flavour profile to other Alpine style cheeses, such as Comté or Appenzeller. Gruyere is on the firmer side, with a really pleasant waxy texture that's different from the more common cheddary/crumbly texture of firmer cheeses.

Gruyere also melts like a dream, and is a great choice for French onion soup or melting into a gourmet grilled cheese!

Sold by weight, $9.50/100g

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

La Tur - Italy

La Tur is a soft, creamy, Italian cheese made from a blend of cow, sheep & goats milk. It's known for its rich, buttery flavour with a bright tangy, earthy, slightly funky flavour.

This cheese is typically only aged for 10-15 days before being packaged up and sent out, so the rind is a little thinner than some other comparable cheeses. The rind is stunning - all wrinkled and rippley - which comes from the bloomy rind on the cheese. The white “fuzz” comes from (purposely selected) bacteria that eats some of the outer part of the cheese, and helps thin the rind even further, which is arguably the best part of the cheese!

Because the cheese is quite tangy, it pairs beautifully with your favourite spreads - anything sticky and sweet makes for a perfect treat!! I'd almost describe this cheese as somewhere between a French goat cheese and Taleggio from Italy - it has a funk to it, but nothing outrageous, it has a fruity/yeasty/funky flavour which is mostly concentrated on the rind, and has a nice and soft texture without being runny. If you are a fan of Robiola Bosina, which I've carried a few times in the past, this will also suit your tastebuds, because it's actually made by the same producer! Definitely best on a cheese board and served with a sparkling wine (ideally something from Piedmont - because ya know, what grows together goes together 😜)

Sold in 200g wheels, $1.99 each

Chabichou d'Antan - France

This is definitely a fan favourite, and one that really got me into the funky zone when I was initially studying cheeses!

This is Chabichou de Poitou, a French Chevre from the Loire Valley. In the Loire Valley of France, goat herding has been around for centuries, dating back as early as the 8th century. The region has very fertile land which makes these goats very, very happy, and the French know how to make some darn good cheese! 70-80% of France's goat cheeses come from this region, and once you taste 'em, you'll understand why!

Chabichou (pronounced shabby-shoe) lands at around a 5/10 on the funky scale for me - definitely pungent, certainly has a distinct scent.. but not so much that it really knocks your socks off. The funkiness here adds depth and intensity, a level of flavour that just simply does not exist in mild cheeses. Chabichou is a cheese to savour and enjoy - it captures your attention and really makes you TASTE it, not just eat it.

Sold in 150g wheels, $19.99 each

Monte Enebro - Spain

Monte Enebro comes from Spain and is an unpasteurized goats milk cheese with a punchy goaty flavour. The rind of the cheese is not covered in ash as its appearance may seem, but it's actually ripened with pennicilium roqueforti - the same mold used in many blue cheeses! The main difference, is that instead of inoculating the cheese and spreading the mold throughout the interior, it is just used on the exterior, giving the cheese a spicy, peppercorn-like bite to complement the robust paste. Monte Enebro is only made by one producer in Spain, and has won countless awards around the world.

If you've been missing Grey Owl lately, this is definitely a fantastic cheese to try.

Sold by weight, $12.00/100g

Le Pico - France

Le Pico is a soft goats cheese from the Perigord region of France. It has a super puffy rind and ultra creamy texture that intensifies as it ages. It's slightly sweet, but over time adopts an almost spicy/piquant kind of flavour that makes it super exciting and interesting to snack on! It also has a degree of goatiness which is perfect for chevre fans!

Sold in 125g wheels, $16.99

Adoray - Quebec

Adoray comes from Fromagerie Montebello in Quebec. It's a washed rind super soft cheese that is ULTRA creamy and is wrapped in a small piece of spruce bark. It has a flavour profile almost similar to bacon - meaty, salty, with a woodsey flavour. The texture of this cheese is nuts - super ooey gooey that needs to be contained by the bark it's wrapped with!

The best way to eat this cheese is to slice the top off the wheel and allow it to come to room temperature. Then, dip some crusty bread or crackers into the cheese fondue!!!

Sold in 180g wheels, $16.99 each

Raclette - France

Raclette is a fantastic cheese from France that is typically melted on a Raclette Machine and served as an interactive dinner party meal. It's a washed rind cheese, with notes of earth, mushroom, and cream with a distinct funkiness to it - but don't worry! The cheese smells funkier than it tastes. Even though it's best served melted, this cheese is still creamy to snack on, and has a delicious washed-Alpine flavour profile.

Want to learn more about Raclette? We rent raclette machines and have a thorough guide on what it is!

Sold by weight, $8.50/100g

Oxford Harvest Ghost Pepper - Ontario

If you attended Cheese Fest back in the spring, you may have tried this spicy guy! This is the Ghost Pepper flavour of the Oxford Harvest cheese from Gunn's Hill cheeses in Woodstock, ON. Oxford Harvest is a mild cheese based off of a Swiss cheese called "Mutchli" - semi-hard, full-fat, Alpine style cheese that's usually sold locally and has an awesome nutty flavour. This particular one has a GENEROUS addition of hot, hot, hot Ghost Peppers and has a looooong, lingering heat that is not for the weak.

Sold by weight, $7.50/100g

Oveja Honey & Oregano - Spain

This artisanal Spanish sheep's milk cheese is certainly one to impress! Coming from the "Oveja" line of cheeses from Vega Sotuleamos, this cheese is made following the same standards and recipes as Manchego cheese, but is rubbed with honey and oregano on its rind as it ripens. It's slightly sweet, herbaceous, savoury, salty, rich, nutty, buttery and everything you could ever dream of. If you're a fan of the Rosemary Oveja, you'll love this one, too!

Sold by weight, $8.50/100g

Tomme Noir de Pyrenees - France

Tomme de Pyrenees is a traditional French cheese from the southwest of France, in the Pyrenees Mountains. It was originall made by small farmers to feed their own families, but in the 19th century industrial production began! This cheese is a AOP/IGP cheese, and its recipe has strict specifications to earn its name. The cheese is buttery, salty, earthy with a bright acidity that makes it perfect for cooking or enjoying as dessert!

Sold by weight, $6.80/100g

Provolone del Monaco - Italy

Provolone del Monaco is a specific type of Provolone cheese coming from Campania in Italy. It's made with cows milk, and is a firmer pasta filata cheese, not unlike caciocavallo! It's super nutty, piquant, sweet & salty, and is fantastic on a sandwich or in the traditional recipe called Spaghetti alla Nerano, which is also rumoured to be a favourite of Stanley Tucci!

Provolone del Monaco comes from Northern Italy, around Monaco, whereas Caciocavallo comes from the South, around Calabria.

Sold by weight, $13.00/100g

Duo - Brie aux Truffes - France

Made by Fromagerie Renard Gillard, this is a showstopper cheese called Duo! It's made by taking a wheel of Brie made in the same method as Brie de Meaux, slicing it in half horizontally and filling the center with a creamy double cream paste mixed with Saint-Jean Black Summer Truffles. The exterior Brie is nothing mild or boring - it's full flavoured, earthy, mushroomy, and slightly bitter as the good Bries are, and the flavour can stand up to the bold, black truffles of the inner paste!

This cheese was first brought into Flight for the holiday season of 2024, and it was one of the biggest hits last year! Now that the weather's gotten a little cooler, I've had a few requests for it to be back again, so here it is.

Sold by weight, $13.00/100g

Mountain Oak Nettle Gouda - Ontario

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!

Sold in 225g pieces, $15.99 each

Jalapeno Peppercorn Cheddar - Ontario

Creel & Gambrel Jalapeño Peppercorn Cheddar takes rich Ontario cheddar and elevates it to new levels by adding a medley of real Jalapeño peppers and red peppercorns for an irresistible spicy flavor. Pressed into blocks for aging, this savoury cheddar cheese is easy to shred, slice, or cut into cubes.

Seriously, no other Jalapeño/pepper cheese has ever come close to the quality of this one, in my opinion.

Not too spicy, but incredibly flavourful, this cheese is perfect for burgers, stuffed inside meatballs, scattered throughout mac n’ cheese or topped on your favourite dinner. The cheddar isn’t aged too much, but isn’t mild by any means - full flavour and exactly what I’ve always hoped for in a Jalapeño Cheddar.

If you want to snack on it on its own, try it with a big & juicy IPA - it’s DANGEROUSLY delicious. One of my favourite beer pairings by far!

Sold by weight, $6.20/100g

Townsley Cheddar 8 Year - Quebec

Coming from Quebec, this cheese impressed me much more than I expected it to. 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

Crottin Germain - 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

5 Year Aged Cheddar - Ontario

Another local favourite! This 5 Year Aged Cheddar is beautifully aged, tangy with crystals, crumbley (but not too much!) and will accentuate any typical cheese pairing you can think of. This cheddar is exactly what you think of when you think of an aged Ontario cheddar! Pair with your favourite wine - red or white - and enjoy alongside some fruit or jellies.

Sold by weight, $6.80/100g

Ski Queen (Gjetost) - Norway

This is a cheese that's been a looooong time comin' - I have people ask for it every once and a while and I've never been able to source it, but now it's here!!

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!

Sold in 250g blocks, $16.99 each

In-Flight Features

Don't want to commit to a full piece of cheese in case you don't like it?

Problem solved!

In-Flight Features is a small box that has 6 different types of cheeses in it, which means you can try something new without the chance of wasting food and saving money!

In Flight Features have two sizes:

Small for $19 (+HST) to serve 1-2 people (~200g - pictured, 4-6 bites of each cheese)

Large for $25 (+HST) to serve 2-3 people (~300g, 8-12 bites of each cheese)

Due to lowered demand, we won't have any pre-made for walk-in purchases, but take only about 10-15 minutes to put together, or they can be preordered here.

*Note - if ordering online, you will be redirected to another website*

Accompaniments • Pantry Items

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