PLEASE NOTE: Cheese can be purchased whether IN-STORE,through CURBSIDE PICK-UP, or through LOCAL DELIVERY; we cannot ship cheese!

Preferably contact us first when ordering via Curbside Pick-Up or Local Delivery, as the weight of your cheese may be different than what you see online!

Chateau de Bourgogne

This cheese is becoming more and more well-known in Canada. People love this very flavourful cheese. The Château de Bourgogne is produced by the Delin creamery in Bourgogne. This second-generation family-owned business has always refused to introduce new technologies at the detriment of flavour. Did you know that the flavour of a cheese develops mostly because of its lipolysis (the deterioration of fat)? The more fat there is, the more flavour it has. The curds must be manipulated with love by a passionate and knowledgeable cheese-maker in order to create a cheese that has an enjoyable flavour. In this case, we thank Mr Delin for the best triple cream winner of the Concours Agricole de Paris 2012. FLAVOUR: Its thick rind releases notes of freshly cut mushroom and its creamy paste is delicate and slightly lactic. The texture is similar to that of room-temperature butter. HOW TO SAVOUR: It is a must on a cheese plate. Serve it with a buttery white and a warm, crunchy baguette. France: Cow France: Bourgogne Weight: 1.7 kg Milk: Cow, pasteurised Classification: Bloomy Rind Producer: Fromagerie Delin Awarded: - Concours Général Agricole 2019 - Paris, France - BRONZE - Mondial du Fromage 2019 - Tours, France - BRONZE

Brie de Meaux PDO

This is a raw, soft unpasteurised cow's milk cheese covered with a bloomy rind, a result of inoculation with Penicillium Candidum molds. As the cheese ages, the rind develops red or brown patches. When nearly half of the straw coloured pate is ripe and soft, it indicates Brie de Meaux is ready for consumption. Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux or Bourgogne (Burgundy).

Brie aux Truffes d'Été (Summer Truffle Brie)

This very high-end cheese produced in the East of Paris is a French double cream brie with a layer of black truffle chunks mixed with Brillat-Savarin. FLAVOUR: The mushroom flavour of truffles remains delicate and is spread throughout the paste. HOW TO SAVOUR: Serve it simply on a cheese plate. It will surely steal the show! It pairs well with a Chablis.  France: Cow France: Lorraine Weight: 1.27 kg Milk: Cow, pasteurised Classification: Bloomy rind

Fourme D’Ambert 

This traditional Auvergne cheese has had an AOP since 2006. Fourme d'Ambert is produced in Auvergne, between 600 and 1,600 m above sea level, in the mountain area of ​​Puy-de-Dôme. It is the richness and biodiversity of this terroir that give the cheese its subtle and delicate fragrance. The production conditions, from animal feed to cheese ripening, are set out in the specifications. In particular, cows must graze a minimum of 150 days per year. The fodder they receive in winter must come exclusively from the appellation area. Note the ban on the use of GMOs for animal feed. To make a Fourme d'Ambert of 2.2 kg, 19 liters of milk are needed. Fourme d'Ambert is made from either pasteurized, thermalized, or raw milk. It has a shiny ivory paste with a supple and creamy texture. FLAVOR: You will discover a delicate flavor, fragrant notes with aromas of undergrowth, and a sweet taste. HOW TO TASTE IT: It will naturally find its place on a cheese board but can also be associated with many savory or sweet dishes. It goes well with pears, mangoes, and a Muscadet. France: Cow France: Auvergne Weight: 2.3 kg Milk: Cow, unpasteurized Classification: Blue cheese

Bleu d’Affinois 

Fromagerie Guilloteau was created in 1983 in Pélussin, Loire. It was the first creamery to use the now-famous ultrafiltration system. That same year, Jean-Claude Guilloteau's first cheese, the Pavé d'Affinois, was created. The Bleu d'Affinois is just as refined as the Pavé d'Affinois but has the added flavour of a blue. Made with milk enriched with cream, it is part of the soft-white family of cheeses but distinguishes itself by the slight addition of blue mould that combines the strong character of blue with the softness of cream and gives this cheese its unique appeal. FLAVOUR: It is slightly salty and fresh with a subtle blue perfume mixed with the unctuousness and delicious flavour of cream. HOW TO SAVOUR: Use it to make delightful tapas! Bleu d'Affinois and fig phyllo bundles, Date and Bleu d'Affinois Cake... This cheese is a must in the kitchen! It pairs well with a Chardonnay and a french baguette. France: Cow France: Rhône-Alpes Weight: 2 kg Milk: Cow, pasteurised Classification: Soft-white blue

Le Saint-Paulin Isigny Ste-Mère 

A trappist cheese made from pasteurized milk with a washed rind. The milk from this cheese factory located in Normandy is collected in less than 48 hours and is transformed in a traditional way upon receipt either into butter, cream, or cheese. This cheese is characterized by a smooth orange-colored rind, and a soft, light, pale cream to pale yellow color. FLAVORS: It has light aromas and its velvety taste reveals notes of butter and nuts. It has a salty finish. HOW TO TASTE IT: Enjoy it on a platter at room temperature. It can be enjoyed as raclette or in one of your favorite recipes. It goes well with a Saumur, a Pouilly smoked, or a blond beer. France: Cow

Comté AOP Arnaud Réserve 18M

Comté is a must for all lovers of fine cheeses. Its manufacturing system has allowed the development of a feeling of solidarity and pride, as it has preserved the traditions and small-scale production techniques thanks to which the Comté has retained its place among the most popular cheeses. of France. The method and area of ​​manufacture of Comté have been the same for centuries and since 1996 has been defined by a PDO which covers the rugged mountains and the vast plateaus of the Jura massif. The Comté can be recognized by its beige and fine rind. The refiner decides the time and optimal conditions for each wheel. They must be regularly turned, brushed, and rubbed with brine for the process to run smoothly. When the ripening is complete, each batch receives a score out of 20, assessed on the basis of taste, texture, and appearance. Cheeses that obtain a score of at least 15 may carry a green "Comté extra" label; those placed between 12 and 14 have a brown label with the words Comté; those rated below 12 cannot be considered PDOs. FLAVOR: The flavors of Comté are multiple and differ according to each fruit plant. Aromas of melted butter, milk chocolate, hazelnut and caramel, toast, plum jam, leather, pepper, or even dark chocolate, the Comté is a discovery with every bite. HOW TO TASTE IT: Comté can be enjoyed at any time of the day. As it melts well, it is used as an ingredient in many recipes such as quiches, soups, pies, gratins, fondues, sauces, and salads. It goes well with fish, white meat, and local Jura wines such as Chardonnay or Chenin blanc. France: Cow, Unpasteurized

Délice de Bourgogne

A pasteurized French cow's milk cheese from the Burgundy region of France, first created in 1975 by Jean Lincet at Fromagerie Lincet. It is a soft-ripened triple-cream cheese, with an aroma of mushrooms near the rind. The creamy texture results from the extra cream that is added during the cheese-making process.

Triple Creme

This pasteurized cheese is one of France’s outstanding triple-crème cheeses. It has a creamy and mild outer layer, and a somewhat cake-like center. With a flavour profile of sweet and creamy salted butter, it pairs excellently with goodies like chocolate, pecans, strawberries, and sparkling wine or champagne.

Double Cream Brie d'Affinois 

This pasteurized brie has a creamy, silky, smooth cream texture that's achieved by a method called 'Ultra Filtration'. This method breaks down fat molecules differently than traditional methods. This cheese has a mild to medium, very delicate, flavour. Great with champagne and fresh berries, or other fruits. Also delicious with a fruity jelly. 

Grand Crème 

A luxurious cheese indulgence is epitomized by this pasteurized Grand Crème. It stands tall and shows a lovely white rind and a smooth cream coloured paste. It is rich and spreadable, buttery and lactic, and boasts as a beautiful example of a triple cream brie-style cheese. Serving double and triple cream cheese calls for something bubbly as in champagne. Fresh fruits of the berry sort (raspberries, or strawberries) work beautifully as does a thin curl of chocolate.