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Monthly Archives: September 2010

St. Andre

Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow’s milk and enriched with pure cream. St. Andre has a bloomy white edible rind and a soft creamy interior similar to Camembert. Its flavor is rich and
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St. Agur

St. Agur is a rich, creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes.

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Speckled Hen Cheddar

Specked Hen Cheese is a milk white cheddar with whole grain mustard seeds in it.

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Smoked Comfort Cream

Smoked Comfort Cream is a Camembert-style cheese, delicate and luscious and is smoked with Maplewood.

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Sieur De Duplessis

A firm, unpasteurized sheep’s milk cheese, it’s covered by natural, bone-colored, patterned rind that lends a rustic, almost antique quality to the cheese. The ivory paste inside is a complex bundle of earthy, grassy flavors with a balanced salt content.

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Shropshire Blue

Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavor that takes between six to eight weeks to mature. Orange in color with blue veining, it enjoys a slightly tangy aroma and a crumbly, creamy texture.

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Saxon Shires

Saxon Shires is not really a single cheese. It consists of alternating layers of five different cheeses, taken from the five famous counties of Gloucester, Leicester, Lancashire, Derby and Cheddar. The flavors of the cheeses alternate from mild to sharp. In spite of the pleasing visual appearance of the cheese, its flavor is rather mild.

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La Sauvagine

La Sauvagine is extremely popular for many reasons, the soft, smooth-to-flowing paste is aromatic, salty, savoury, mushroomy and spicy, but never challenging or unpredictable.

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Salt Spring Garlic

This garlic chèvre is covered with roasted garlic and olive oil; it has a sprig of rosemary too, which adds a subtle flavour and a splash of colour.

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Salt Spring Flower

The flower chèvre is essentially our soft cheese without any additional flavouring. The flowers are edible but add no extra taste to the cheese. The result is a mild soft creamy goat cheese, with just a little more colour than one would expect to find on an ordinary dairy product.

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