Le 1608 was launched in 2008 to celebrate the 60th anniversary of the Laiterie Charlevoix. The name is a reference to the few hundred head of cattle imported from France between 1608 and 1670 that were the ancestors of the Canadienne breed.

2016 Canadian Cheese Awards finalist in the Washed Rind Cheese category and 2015 Sélection Caseus competition finalist in the Firm Cheese with Washed, Mixed or Natural Rind category.

Le 1608

Laiterie Charlevoix

Amsterdammer is a semi-soft cheese. It can be a replacement for a cheese like cheddar. An extremely rich and creamy cheese, made from pasteurized milk. Its sharp character, crumbly or semi-soft texture goes extremely well with a good red wine. A combination of the priciest red wine and Amsterdammer is a delight for food lovers! Can also be served with fresh fruits or sandwich toppings. Amsterdammer won 1st prize in 2004 British Empire Cheese Show.

Amsterdammer (British Columbia)

Natural Pastures Cheese Company

Crescenza cheese, also known as Stracchino, is a type of Italian fresh cheese, typical of Lombardy, Piedmont, and Veneto.
The name 'Crescenza' is derived from the Italian word 'stracca', which means 'tired' in English. It is said that the cheese made from the milk of tired cows moving seasonally up and down the Alps, is rich in fats and more acidic in nature.
Crescenza is a very soft cheese with creamy, spreadable texture and no rind. It usually has a mild and delicate flavour.
This rich, fresh cheese is ideally eaten on its own or paired with fresh rocket salad and prosciutto. It is also used on pizzas, in risottos or baked in focaccia. As a part of cheese board, Crescenza is usually served besides a selection of jams and honey.

Crescenza

buffalo brie

Ruby Mist – a cheese with a sophisticated taste for those with a sophisticated taste in cheese. A silky smooth mature Cheddar delivers the warmth of Port and Brandy for the ideal evening accompaniment.

Ruby Mist

Snowdonia

Manchego Maese Miguel

Cow's Creamery 1 Year Old Cheddar

Cow’s Creamery

Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'.
It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%. It can be paired with Port Noir and Riesling.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Shropshire Blue

Long Clawson Dairy Limited

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland.

Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Cheesemaker Jean-Michel Rapin and his three sons use traditional artisanal methods and milk supplied by 13 local farms to create Le Marechal. The cheese is aged for a minimum of 130 days and the rind’s surface is hand-rubbed with organic aromatic herbs.

This is a bold and robust cheese with some barnyard and herbal aromas. Savoury and salty, nutty, with a mix of floral and herbal notes and a touch of sweetness. Le Marechal has a classic alpine cheese style that fans of Appenzeller, Gruyere and Comte will appreciate.

This full-flavoured, luxurious melting cheeses maintains its bold flavour when heated making it ideal for grilled cheese sandwiches, fondue, or raclette. Pair it with fresh figs or pears or fruit preserves, olives, nuts.

Serve with younger red wines like a Beaujolais, or drier white wines like Sauvignon blanc.

Le Maréchal

Fromagerie Le Maréchal

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as Radicchio and Rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Taleggio

casArrigoni

Shropshire Blue, also known as "orange Stilton," is a slightly milder version of the original, offering a fruity tang and a texture reminiscent of cold butter.

The paste is dyed with annatto, a natural food dye that comes from the tropical achiote tree. The annato reacts with the curd by softening it slightly and making it slightly creamier than the original version.

simon

Activities

Share

Get the App. It's Free

Discover

Community

Company

Download