Category Archives: fruity
Tomme de Grosse-Île is an unpasteurized semi-soft cheese. This surface-ripened cheese lasts longer than a soft cheese. Its brushed rind and its uniform texture with small cavities bring a woodsy flavour with a slightly acidulous and fruity taste.
Thunder Oak Smoked Gouda expresses appealing, complex flavours, and maintains an unusually rich texture. Young cheeses are fruity, tangy and silky smooth, while older wheels become spicy, caramel sweet and toasty, with a crystalline texture.
Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. Oka is an excellent substitute for many semi-soft ripened cheeses in any dish.
Le Mont-Jacob is equally good melted as it is sliced, the cheese pops with flavour as soon as it hits your palate. Its nutty, salty essence reveals itself in a rich meaty flavour explosion that is tempered by a fruity sweetness. The aroma is pronounced and earthy at the rind but surprisingly delicate if you
King Cut Cave Aged Gruyere has a rustic rind but is tender underneath. It is extraordinarily savory, yet smooth and well-balanced. With its fruity undertones, this cheese is the top choice for fondue.
This organic farm cheese is firm and unpasteurized with a washed rind. It has a floral aroma and distinct fruity flavour with hazelnut accents.
As one of Italy’s most famous and popular cheeses, the flavour of Grana Padano is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. The aging of Grana Padano correlates directly to the cheese’s taste and texture. The younger wheels will have a sweeter flavour with a noticeable tang,
The Charlevoix 1608 is made from the milk of a truly Canadian breed of cow called Vache Canadienne. This complex single herd cheese presents a brilliant combination of nuttiness, fruitiness and a delicate tang found only in the most carefully crafted washed rind cheeses.
The most famous cheese in the world with a very creamy texture and a mild flavour. It has a white rind with pinkish-beige mottling which distinguishes it from many of its copies. The paste has a glossy straw colour which deepens to warm ivory and which at its peak should bulge but not run. The
Appenzeller achieves its ideal form after it ages for approximately three months: pressed, cooked-curd, brushed-rind cheese with occasional pea-sized holes. It has a pleasantly smooth texture, but this cheese’s true allure is its fruity tang.