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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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Salt Spring – Blue Juliette

The blue Juliette is made essentially the same way as its whiter chevre sister, but the blue one is made half with blue and half with white mould. It takes on a very mild blue taste and also grows softer and stronger as it ages.

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Pecorino Romano

Pecorino Romano is an Italian cheese made from sheep’s milk. It is straw-white in color and has a sharp flavor.

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Operetta

Crottin style cheese with white mould on the rind and dense, pleasant lactic flavour and light paste when young. At intermediate stage, blue moulds appear, the paste becomes soft under the round and yields stronger flavours. When fully aged, cheese rind will be grey/blue on surface, smaller in size and features dryer, dense, paste with
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Mozarella De Bufflonne

It is porcelain-white in color, spherical in shape, with a very thin, glossy, edible rind. Mozarella de Bufflonne has a great springy and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Campania in southern Italy.

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Grey Owl

The ash covered rind presents is so visually pleasing that you might not want to eat such a beautiful looking cheese. This goat’s milk cheese offers an interior paste that is white, firm and dense and transforms into a soft, crumbly texture in the mouth, while also offering pleasingly sharp, lemony flavours. It begins to
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Explorateur

Explorateur, produced in Ile-de-France, is one of these cheeses with its 75% butterfat content. Like all triple creams, this cheese can be eaten at nearly any stage of ripening. As the cheese ages, its interior with go from a chalky, firm, pristine white to a runny, yellow to beige mass with a much more intense
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Comfort Cream

Comfort Cream is a white, bloomy rind cheese that has a smooth, creamy golden-coloured paste. The aroma is light and mushroomy and the flavours are rich and buttery, with notes of truffles. The cheese is ultra-smooth over the palate and leaves a long, lingering tangy flavour at the finish. The soft white rind is salted
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Caerphilly

Caerphilly is an original Welsh cheese that is quite similar to English Wensleydale and Lancashire. Caerphilly differentiates itself by having a higher moisture content than these other two, giving it a more buttery, less crumbly personality. A young, white, fresh-tasting cheese, Caerphilly has a pleasant, creamy flavor that goes well with a crisp Chardonnay.

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Brillat Savarin

Brillat-Savarin is made from pasteurized cow’s milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter. Brillat-Savarin has a milky aroma with light lemon tones. The younger this cheese is, the better it tastes!

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