Espresso Bellavitano is a unique Cheddar-Parmesan inspired Italian farmstead cow's cheese rubbed with fresh ground Italian roast espresso beans. The sweet, slightly smoky, roasted flavours of an espresso coffee complements the creamy and sweet BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated gold medal winner at the 2014 World Cheese Awards. This artisan cheese tastes delicious with sweet pastries, nuts, bagels, chocolate and dried apricots.
Try pairing the cheese with wines such as Pinot Noir, Merlot and Chardonnay. You can also pair fruit beers, porter or barley wine with the cheese for a great combination.

Sartori Reserve Espresso Bellavitano

Sartori

A smooth and slightly elastic texture that makes that delightful squeaky sound when fresh.

St Albert Cheddar Cheese Curds

St-Albert Cheese Coop

Cheese curds are bite-size solid parts of soured milk either eaten alone or used in regional dishes, especially in Canada and United States. They are sometimes referred to as Squeaky Cheese as the fresh curds squeak against your teeth when bitten into. They lose their squeaky texture after twelve hours or so, even if they are refrigerated.
Cheese curds are mild, salty to taste, but the flavour can differ depending on how it is made. They display the same firmness as cheese but with an added springy or rubbery texture. Most varieties are naturally uncoloured, as it doesn’t require artificial colouring.
Fresh Cheese curds are eaten as snack, appetizer or served with an additional flavour such as jalapeño peppers, garlic, various herbs, and spice blends such as Cajun. Fried Cheese curds are a popular local delicacy in Wisconsin and eastern Minnesota where they are deep fried covered in batter and served with a side of ranch dressing as quick, casual fast food. They are also known as cheeseballs in some areas.
Cheese curds form the main ingredient in Poutine, a Canadian dish made with French fries, topped with a light brown gravy-like sauce and Cheese curds. Fresh Cheese curds are also known as Paneer in India where it is widely used as a main ingredient in gravies, starters, biryanis and appetizers.

Cheese Curds

Fromagerie St-Fidèle

Although, Cheddar is originally a product of England, but now, Canada produces some of the best cheddar in the world. The climate, soil, pasture, cattle stock, and milk quality separate out superior Canadian Cheddar from the regulars. Unlike other cheddars, Canadian cheddars have a smoother, creamier texture as well proffer the right balance of flavour and sharpness. Depending on their age, the flavour, texture and aroma of a cheddar cheese can vary.
Cheddar is traditionally creamy white in colour but due to the addition of tasteless food colouring, it often appears dyed in an orange hue. The cheese can be made from raw, pasteurised or thermalized milk to retain more of the flavour-enhancing enzymes. Even if cow’s milk is the most commonly used source for making the cheese, it is not uncommon to find Canadian cheddar made from sheep or goat's milk. Cheddar ripens from inside out and is classified depending on its aging time.
In Canada, cheddar is produced almost entirely by a number of large companies in Ontario including limited artisanal producers. Of these, the most prize winning cheddar maker in all Canada, is the Balderson Cheese Company. The cheese is aged for a minimum of three months and maximum up to six years for optimal supreme quality. Flavoured cheddar cheese spiced up with some popular flavours, made in Canada include cranberry, dill, flax, garlic, jalapeno, olive and sun-dried tomato. Some of the common types of Canadian Cheddars are Lancashire, Double Gloucester, Wensleydale, Leicester, Derby, Cheshire, Cantal, Caerphilly and Colby.
Mild and Medium Cheddars are ideal for snacking and with lighter foods like omelets, sandwiches and as garnish. Old Cheddar can be used for shredding, slicing and pairs well with white wines and pale ales/lager. Extra Old Cheddar compliments white wines, red wines & rose wines. It is best used for rich, creamy sauces, shredding, baking.

Canadian Cheddar

Balderson Cheese Company

The Cow’s Creamery Cheddar recipe has its roots from the Orkney Islands, which is north of Scotland.

The Cow’s Creamery 2 Year Old Cheddar is aged for 24 months and is made from the milk of cows from the rolling countryside of Prince Edward Island, by the makers of Cow's Ice Cream.

All of our milk comes from small local farms around P.E.I and given that no point on the island is no more than 20 miles or so from the sea, with the salt air and the iron-rich red soil, all these things combine to add flavor and quality to the product.

Cow’s Creamery 2-year Old Cheddar

Cow’s Creamery

Grey Owl is a Canadian surface-ripened goat's milk cheese produced by Fromagerie Le Detour in Notre-Dame-du-Lac, Quebec. It is named after revolutionary conservationist Archibald Belaney, fondly known as Grey Owl for his fascination with Native American culture. This visually tempting cheese is made with non-animal rennet and pasteurised milk. On the outside, the vegetal ash endows the cheese with a wrinkly, dark, slate-coloured and piquant smelling edible rind. As you cut the cheese into wedges, the snow white paste immediately strikes a contrast with the cloak of a rind. The interior paste is firm, crumbly and dense, softening at the edge of the rind. As it melts in your mouth, the smooth and silky texture of the cheese offers pleasing sharp and lemony flavours that go perfectly well with a dry Riesling or a nice crisp dry Sauvignon Blanc.

Grey Owl

Fromagerie Le Detour

Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.
It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk.
Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavours.
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavours are of butter, salt and cream with hints of mushroom, nuts and truffles.
Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier.

Brillat-Savarin

Fromagerie Lincet

Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes.
Made from pasteurised cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand!
Great snacking companions of this cheese are fruits, steamed asparagus or broccoli, baby greens salad drizzled with Balsamic vinegar and olive oil. It also a great addition to any cheese board!

DopeMelone

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