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Notes Abondance A nice balance of sweetness & acidity with a long aftertaste. Strong smell. Applewood Smoked Cheddar Creamy with a velvet texture. Its smokiness provides depth and woodsy flavour. Appenzeller Washed in spices, white wine & salt which gives this cheese a subtle sweet aroma. The interior is dense and smooth with hints of orange rind and buttery fruity overtones. As it ages these tastes change to become more of a toast and yeast flavour. Asiago Creamy & sweet to start but should leave a little sting in your mouth at the finish. Beaufort Has a flowery aroma, with a hint of acidity and saltiness. It also has a slight taste of honey and butter. Bleu D’ Auvergne A beautiful mountain cheese that is creamy and has a sharp tangy smell. Once in the mouth you should notice a sharp clean taste that should be defined by herbs and butter. As the cheese ages the tastes intensify. Bouq'Emissaire This cheese's name is derived from the French term for 'scapegoat'. It's a raw, goat's milk cheese with delicate notes of herbs and pepper and an ashed-rind. Brie (common) Creamy texture with a mild undemanding structure. Brie De Meaux A slight scent of mold, blended with sweet & smoky aromas. The taste is earthy, creamy and sweet. Brillat-Savarin A triple cream cheese that is buttery and slightly sour. When young it melts in the mouth. The flavour becomes richer with age. Named after French gastronome Jean Anthelme Brillat-Savarin (1755-1826) who wrote, "A meal without some cheese is like a beautiful woman with only one eye." Cambazola A mixture of Camembert and Gorgonzola but its velvet feel is from cream added to the milk. Cambazola is subtle, spicy and slightly sweet. Appeals to those not accustomed to the taste of stronger blue cheeses. Camembert (common) Creamy Texture with a mushroom and yeasty taste. Stronger than common Brie. Chaource Has a slightly bitter rind and an interior that is sharp, fruity and buttery. Charleviox Fluermier Soft and gooey with a velvety rind. The oozy centre should be creamy, salty with a hint of acidity. Chaumes Rich and creamy with a nutty almost meaty taste. Milder than its aroma. Cheddar (3 year) The first taste should have a slight sting to it, but as it lingers in the mouth the creamy balance will come through. A great balance of sharp and smooth. Cheddar (4 year) Surprisingly underrated. Naturally aged, it is sharp with a little sting. Rich without having too heavy a taste. Great stuff. Cheshire Moist and flaky with a smooth mellow after taste. Chevre Log May vary but the taste should have a fresh, fruity acidity, slightly sticky to touch and a goaty aroma. Clandestin This is a mixed milk cheese of sheep and cow milk with tart, herbal and lightly caramelised flavours. Comfort Cream Made with the milk of the one of the few Guernsey herds left in the world, Comfort Cream is similar to a Brie or Camembert, but due to its unusual height, it retains a delicate tang that lasts after the initial fresh truffle flavour fades. Coulommiers Milky sweet, with a hint of sourness, almost melts in your mouth. Double Glouster Acidic with a savoury, onion tang with a texture like chocolate. Dubliner A texture that could almost crumble. Full bodied with a hint of hops and a lingering note of wheat. L’ Edel de Claron Sweet and nutty with an almost brie like interior. It should be gooey and have notes of vanilla. Emmental Creamy hardy texture & a taste that is a combination of smoky, sweet, nutty & creamy. Ermite Blue Still made by monks at the Abbaye St. Benoit in Quebec. Ermite should have a strong sharp bite, with tangy salt qualities. The cheese will have a long finish and linger in your mouth. Fleurmier Made by the Laiterie Charlevoix, this cheese is gentle and balanced, with a suggestion of fruit and nuts. Fontina Dense, smooth & elastic the interior has a pinch of nuttiness as well as honey and mushrooms. Amazing when melted. Grand Chouffe Bathed in Belgian "La Chouffe" ale, this pillow-like washed rind smells of hay, yeast and lemon curd. Pleasantly bittersweet, the cheese hints at flavours of cocoa and nuts. Gorgonzola Dolce Know as “sweet milk” blue, Dolce is softer and milder than original Gorgonzola. It should ooze from its sides when cut and melt in your mouth when eaten. It will be noticeably sweeter and less salty than other blue cheeses. Gratte-paille Due to ripening period it should be grainy, slightly chalky in the centre and become dense, rich and mushroomy closer to the rind. Gruyere Hardy with an almost smoky taste, it also has notes of nuttiness & fruitiness. Irish Guinness Cheddar Smooth with a hint of sweetness but balanced by the slight bitterness of a wonderful porter. Jarlsberg Very sweet and creamy with a hint of nuttiness. Kefalograveria Slightly flaky with a salty-sweetness. A definite sheep milk tang and creamy texture. Kefalotiri Firm & slightly dry, with a sheep milk sharpness and a fruity olive oil taste. The finish is salty. Livarot Thick supple texture, it should have a pungent earthiness & a spicy finish. Manchego From the area of La Mancha comes this hard, sharp and nutty beauty. Aged for 6 months it still maintains a fresh field like aroma. One of our favourites. Morbier Two cheeses separated by an edible ash, a morning and evening milk define the layers. Pungent with a soft interior it should be a combination of sweet and savoury tastes. Niagara Gold Semi-soft and golden, this cheese suggests the earthy flavours of hazelnuts and butter. Noyan The namesake of the town in the Richelieu valley of Quebec, Noyan is a washed-rind cheese with flavours of mushrooms and roots with hints of yeast, plum and leaves. Oka An ochre-brown rind encapsulates a supple, rubbery to soft interior. This rind in turn should expose an earthy cheese with hints of smoky bacon, mushrooms and fried onions. Ossau-Iraty Sea breeze pungency with a mellow, creamy, nutty taste. Becomes sweeter as it warms to room temperature. Parmigiano Reggiano The aroma is sweet & fruity; the taste is intense, salty, sweet & may vary from fruity to caramelized onions. Pepato Fresco This fresh sheep's milk cheese is studded with peppercorns. Made by the Monforte Dairy in Millbank, Ontario. Pierre Robert Light smooth and enriched with cream. Will be slightly grainy in the mouth. Pont-L’ Eveque The taste is savoury, piquant, with a trace of sweetness and a tangy finish. Port Salut A velvety texture that is slightly acidic with both sweet & sour tastes. Provolone Piquant Aged from 6 months to 2 years, this cheese should have a dense consistency with a hardish rind. The flavour is strong and spicy and should leave just a little sting on the roof of your mouth. Raclette Flavoured when heated, this mountain cheese has a nutty & slightly sweet taste when warm. Riopelle An opulent raw milk, triple cream brie that carries hints of hazelnut and mushroom. Roquefort Contains a number of tastes and textures. Roquefort should be excessively veined and have hints of sweet burnt-caramel. The finish should have a metallic saltiness. The texture should be crumbly. St. Agur A mild French blue cheese with a creamy, even texture. The taste should have hints of spiciness and fruit. It should also be moist and almost melt in your mouth. Stilton The King of the Blues. The rind of the Stilton is damp with smells of stone walls and mould. The taste should be intense with numerous qualities such as old leather, dark chocolate, herbs and that metallic “blue” it is famous for. Tete-de-Moine Traditionally scraped into rosettes. It has a strong spicy taste, also yeasty & toast-like tastes. Thunder Oak - Old Spicy and sharp. It has the tastes of the north woods. Hints of spruce, wild flower meadow and sweetness. A great new Canadian cheese from Thunder Bay. Tilsit Full bodied, with a sticky, spongy texture. Creamy taste & becomes pungent with age. Tomme De Montagne Smooth and creamy with an earthy buttery taste. Subtle and light in the mouth. Toscano Made from sheep milk of Mennonite farmers, Toscano is inspired by Italian pecorinos. Bold and flavourful. Triple Cream Brie Cream is added to the milk during production. Generally this cheese has a soft, sweet buttery taste. It may be a touch sour but should be easy on the tongue. Victor & Berthold A sharp Ayrshire, raw milk cheese with notes of straw and oak. Wensleydale with Apricots Wensleydale is supple and delicate, crumbly and a little moist. The taste should resemble a combination of sourness, acidity and field honey. Dried apricots fill the cheese with sweetness and depth. Wensleydale with Mango & Papaya Wensleydale is supple and delicate, crumbly and a little moist. The taste should resemble a combination of sourness, acidity and field honey. The mango & papaya give it a subtle, lingering sweetness. White Stilton with Mango & Ginger A younger version of its more famous veined cousin. White Stilton will be fresh almost sweet tasting with a hint of lemon rind. The mango gives it a fresh, spicy tropical flavour. Zurigo A rare, low-fat washed-rind cheese with a medium tang and light hazelnut flavours. |
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