Products

This is a very consistent brie with a bloomy rind and a buttery flavor.

If you want to sense the pure effect of sheep’s milk on cheese making, you need only taste this cheese. Though mild, this cheese displays the sweet flavor and slight lanolin bite that is typical of sheep’s milk cheeses. Ripened by its outer fleuri, Brebicet has a creamy texture.

Unique, creamy goat milk brie in an octagonal shape. Made through ultrafiltration, which gives it its silky smooth texture.

Sharp, flavorful blue cheese – a great starting block for many a cheese counter, an introduction to more flavorful blue cheeses.

Bleu d’Auvergne is a French blue cheese named after the Auvergne region of south-central France. Bleu d’Auvergne is creamy ivory-coloured cheese dotted with blue-green mold and has assertive flavors and a smooth texture. The rind is moist and sticky, unveiling a soft paste with a grassy, herbaceous, and spicy, peppery, salty, pungent taste.

Sharp, flavorful blue cheese- a great starting block for many a cheese counter and an introduction to more flavorful blue cheeses.

Light and airy- triple cream, mild, 70% fat. More savory and buttery than a traditional brie.

Light and airy- triple cream, mild, 70% fat. More savory and buttery than a traditional brie.

Pale yellow in color, with small irregular pinholes throughout. It has a smooth texture and tangy taste. As it ages, its flavor intensifies and sharpens. Has only 60% of the colories of regular Havarti. Light Havarti is good as a melting cheese and is an excellent sandwich cheese. It is a good source of calcium.

Slightly tart and nutty, with mild earthy flavors. Pale ivory in color, it has a creamy texture and is a wonderful melting cheese.