Category Archives: unpasteurized
Tomme de Savoie has a beautifully rustic, gray-brown, fuzzy, inedible thick crust. The cheese inside is robust with slight overtones of salt and an unmistakably raw flavor. This French, unpasteurized cow’s milk cheese has a charming simplicity. Try the Canadian version, Tomme de Grosse Ile.
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.
Tete de Moine is made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows’ milk. It is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when compared to other cheeses from Switzerland, like Gruyere and Emmental. It is the cheese of choice when using
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.
Le Riopelle de l’Isle is a triple cream cheese from Quebec that has an oily and sometimes flowing texture known to melt in the mouth. It possesses a smooth buttery taste, with hints of hazelnuts and mushrooms.
This organic farm cheese is firm and unpasteurized with a washed rind. It has a floral aroma and distinct fruity flavour with hazelnut accents.
This semi-soft cheese is made from thermized milk and aged for 90 days. This cheese has been steeped in and washed with beer.
This is Canada’s only clothbound cheddar from Cows Creamery, Prince Edward Island. It is aged just over a year, but the cloth allows the cheese to breathe and in that short time it develops a sharp and earthy flavour. The curd amazingly falls apart into firm chunks at the slice of a knife. This cheese