Grey Owl - Quebec

This visually tempting cheese is made with non-animal rennet and pasteurised milk. On the outside, the vegetal ash endows the cheese with a wrinkly, dark, slate-coloured and piquant smelling edible rind. The interior paste is firm, crumbly and dense, softening at the edge of the rind. As it melts in your mouth, the smooth and silky texture of the cheese offers pleasing sharp and lemony flavours. Pairs well with a dry Riesling or a nice crisp dry Sauvignon Blanc.

Sold ny weight, $9.50/100g

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

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

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, $8.70/100g 

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

Adoray - Quebec

This is ADORAY 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 that could almost be interpreted as smokey, even though the cheese is not smoked!

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!!!

I cannot express how ooey and gooey the texture of this cheese is... it's insane!

Sold in 125g wheels, $16.99 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

NEW: PECORINO PASSPORT - A culinary journey through Italy!

Pecorino Passport is your tasty ticket to explore Italy—one cheese at a time. Inside this box, you’ll find 5 x 200g pieces of Pecorino, each made from 100% sheep’s milk from all around Italy. This kit will also include a recipe to go with each cheese to showcase their differences and how they're traditionally enjoyed. From the punchy, salty kick of Pecorino Romano to the mellow, nutty notes of Pecorino Toscano, you'll taste the diversity of Italy’s favorite hard cheeses. 

THE PECORINO PASSPORT BOX IS NO LONGER AVAILABLE, BUT THERE ARE 3 OF THE PECORINOS LEFT IN STOCK. THESE CAN BE PURCHASED BY WEIGHT!

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