Oveja Ajo Negro (Black Garlic Manchego) - Spain

Oveja means "sheep" in Spanish, and that's exactly the type of milk these cheeses are made from. Made with the same process as Manchego, this particular cheese is layered with beautiful veins of Black Garlic paste to give it a really smooth, slightly sweet flavour to the sharp and salty cheese. Officially, this cheese is not called Manchego because Manchego is a PDO (protected) cheese which needs to follow rigorous rules to achieve the name. Since this cheese has additional flavours added, it can't be called Manchego at all! 

Sold in 200g packages, $18.99 each P

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 P

Ponte Reale Buffalo Mozzarella with Truffle - Italy

This is a gorgeous Ponte Reale Buffalo Mozzarella with the addition of summer truffles.  

Ponte Reale is a family run producer that's been around since 1993 making Mozzarella the way it has been done for centuries. The Rega Family includes 1500 buffaloes that graze in the Matese Regional Park. They pride themselves in low-intervention, organic processes - specificially on their website, they say "...like any self-respecting debtor, we don't force anything: the less we touch it, the more it rewards us." which is incredibly evident in the quality of this cheese.

It's so fresh, milky, salty and full of flavour, which is not common with such "mild" cheeses. This particular Mozzarella really is a luxury, and one you will not regret trying, especially with the decadent addition of truffles for an even more savoury and umami flavour. 

Sold in 125g balls, $15.99 each P

Raclette Compton - Sliced - Quebec

Coming from Fromagerie La Station in the Eastern Townships of Quebec, this Raclette is an outstandingly delicious cheese to cook with. It's a farmstead cheese, meaning that the milk was produced on the same farm as the cheese was made, and it's ripened for 60-90 days. It has a slightly pink/orange rind which has an aroma of earth and mushrooms which complement the inner paste's flavours of butter, cream, and hazelnuts.

The name "raclette" 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 typical for a cheese board, this cheese is best melted with some fruit or potatoes, or on a decadent sandwich but is delicious on it’s own as well!

Sold in 200g packages, $15.99 each

Creel & Gambrel 5 Year Cheddar - Ontario

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 one of the best ones. 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 250g pieces, $19.99 each VP

Mountain Oak Smoked Gouda - Ontario

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 225g packages, $15.99 each

Mountain Oak Aged Gouda w/ Cumin- 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 is an aged gouda is made with the addition of cumin seeds, a classic Gouda ingredient, and aged similar to how their GOLD (Good Ol' Local Dairy) aged Gouda is. This cheese is very pleasant to snack on, with sharp flavours of cream, salt, butterscotch and caramel. The cumin adds a subtle depth to the cheese, which makes it even more enjoyable to eat!

Sold in 225g packages, $16.99 each

Mountain Oak 3-Year Aged 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 particular cheese has been aged for 3 years and was the Grand Champion at the 2017 British Empire Cheese Competition. It has a TON of crunchy crystals, and the characteristic butterscotch/caramel/fudge vibe of a nice, old Gouda. 

Sold in 225g packages, $18.99 each

Bonnechere - Ontario

The rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley. A distinct feature of our Bonnechere is the rind that is toasted over an open flame before aging. This painstaking process, traditional for certain Basque cheeses, imparts a delicious caramel essence which permeates the body of the cheeses as it ages, and provides a delicious contrast to the tangy and fruity body of the cheese. Pairs best with Pinot Noir, dark Ale or smoked beers. 

Sold in 150g packages, $17.99 

Crosswind Farms Hot Honey Chevre - Ontario

Coming from Crosswind Farms near Peterborough, this is the Crosswinds Chevre with Hot Honey. 

If you've never tried them before, these flavoured goat cheeses are quite similar to the ones you'd get in the tubes in the grocery store, but with a much less wet texture. The flavour is also so CLEAN and SMOOTH.. it really is a case of "once you go Crosswind, you'll never go back". Plus, the slightly sweet flavour of honey and the subtle bite of red chilis? Yes please!

Not too long ago I was talking to someone who used one of these goat cheeses on top of baked salmon, and I've been dreaming of that recipe ever since! 

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. 

Sold in 250g packages, $15.99 each VP 

Truffle Pecorino - Ontario

Keepin' things local, we have our fave Creel & Gambrel Truffle Pecorino!!! 

Made in Ontario with local sheeps milk, this truffle cheese is a SHOWSTOPPER. Suuuuper truffle-y, nice and sharp with a bright saltiness, this cheese is fantastic for snackin', cookin' or garnishin'. 

Pecorinos are a type of Italian cheeses that are made with sheeps milk. "Pecora" is sheep in Italian, and lets you know the style of the cheese! Sheeps milk has almost twice the fat content of goats milk, which results in a super rich cheese with more complexity than "typical" cows milk cheeses. Sheep milk just has this ✨je ne sais quoi✨ about it, and makes some really awesome cheeses! And then we're adding truffle to the mix? Uhm, hello? Sign me up. 

This particular cheese is super versatile - awesome on its own on a cheese board, but also perfect for grating over pizza, salad, pasta, or soups. If you're like me, once the weather has a WHISPER of Fall... I'm all about the comfort foods. 

Sold in 175g pieces, $18.99 each P

Jalapeno Peppercorn Cheddar - Ontario

Also coming from Creel & Gambrel, this lovely medium cheddar has the delicious addition of jalapeno and peppercorns! There is a slight heat, coming moreso from the peppercorns over the jalapenos, but has a delicious flavour that's sure to impress any spice lover!! For a cheddar, it surprisingly melts pretty well, and is amazing on a fat, juicy burger or melted onto or into mac n' cheese. 

Pair with a bold IPA for an intensely delicious treat!

Sold in 250g packages, $16.99 each VP

Petit Cyclamen Comté 12mo - France

This Alpine-style cheese is made from raw cow's milk in the Jura region of France and is aged following strict regulations for 12 months - but often longer! This particular cheese has a delightful creaminess to its waxy texture, and a nutty, caramel, fruity flavour typical of this style. 

The thing that's interesting about Comté (and many other cheeses, too!) is that it is made by fruitières - a small, cheesemaking cooperative where local dairies pool their milk together to make the giant wheels, which are then aged by the affineurs whose name is associated with the cheese itself. In this case, Petit Cyclamen is part of Fromagerie Marcel Petit who ages their Comté cheeses in caves in the South East of France. 

Sold by weight, $9.00/100g

Marie Harel Camembert - 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 each P 

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 V

Adoray - Quebec

This is ADORAY, an amazing, ooey gooey delicious goodness from Fromagerie Montebello in Quebec. This cheese is wrapped in Spruce Bark to hold its goo-dness together, a classic cheesemaking technique that's also used for Vacherin Mont d'Or! 

It has a flavour profile almost similar to bacon - meaty, salty, with a woodsey flavour that could almost be interpreted as smokey, even though the cheese is not smoked at all. 

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 150g wheels, $16.99 each P 

Chateau de Bourgogne - France

One of, if not THE BEST triple cream brie out there, Chateau de Bourgogne is pure luxury. Unlike a double cream brie, this cheese CANNOT be cut into slices or bites.. it's just too creamy! I almost like to describe its texture as a savoury whipped cream - it's thick, spreadable, ooey and gooey and near impossible to stop eating!!! It's so delicious that I've actually had a couple of people tell me this cheese has been LIFE CHANGING, that's how good it is! 

Chateau de Bourgogne comes from the Burgundy region of France (or Bourgogne, in French!) and is the home of some of the best soft cheeses in the world. Cream forward, slightly sweet, slightly salty, and overwhelmingly delicious, you can't go wrong with a good Brie!

Sold in 200g packages, $19.99 each P 

Etorki - France

This cheese is made in the French Basque country with pasteurized sheeps milk and aged for 7ish weeks. This cheese is made exclusively with milk from the Manech breed of sheep who have been native to the area for centuries. It's smooth, and creamy, yet with a semi-firm texture that's easy to slice, with a flavour not unlike a super young Manchego. It's got a touch of sweetness to its cream-forward paste, and a whisper of sheepiness at the end. 

Sold by weight, $10.00/100g P 

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 P 

Graskaas Gouda - Netherlands

This special cheese is incredibly seasonal! Coming from Beemster in the Netherlands, this cheese is made from milk from when the cows are first released to pasture in the Spring after spending the winter in the barns, when they have their first taste of fresh grass for the year! You know that feeling when you see the first buds on the trees or the first patch of green grass in the spring? That's how the cows feel too, and it's said that you can taste their springtime happiness in this cheese! 

With the first milking of Spring, this cheese is the richest, creamiest and sweetest milk of the season. Pair with fresh green veggies, use it shaved in a salad, or on its own with a Rose wine or Wheat beer. 

Sold by weight, $7.50/100g P 

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 VP 

Townsley 8-Year Cheddar - Quebec

Coming from Quebec,  Townsley Cheddar is made with unpasteurized milk and 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 

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 V 

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

Cow's Creamery Cultured Butter - PEI

The main difference between European style butter and our standard Canadian butter is that it a) has a higher fat percentage (84% over the Canadian 80%) and b) that it is made with cream that is cultured with active bacteria which gives it a distinctive, slightly tangy taste. 

Made in PEI where the soil is incredibly iron rich, the grass that the cows graze on is also super iron rich which gives the milk a unique flavour that is specific to the region - we call this terroir. Since Cow's Creamery dairy has such a unique flavour profile compared to a "regular" Ontario milk, it also makes this butter closer in character to the French kind than a standard Canadian kind. 

If the French butter is a little bit toooo much of a splurge, we've got this amazing Canadian option instead that has just as much deliciously creamy and decadent buttery flavour! It can be used interchangeably with regular butter in cooking, or used as a special occasion butter that you devour an entire baguette with!

Sold in 250g blocks, $11.99 each