Category Archives: unpasteurized

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Tomme Savoie

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.

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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.

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Tete De Moine

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
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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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Riopelle

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.

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Gre Des Champs

This organic farm cheese is firm and unpasteurized with a washed rind. It has a floral aroma and distinct fruity flavour with hazelnut accents.

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Fetard

This semi-soft cheese is made from thermized milk and aged for 90 days. This cheese has been steeped in and washed with beer.

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Cheddar – 2 Years Old

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Avonlea Clothbound/xtra Aged

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
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