about cheese

Soft, unpasteurized cow's milk cheese from Normandy. It has an edible rind that gives it the appearance of a rough ash coating. The flavor can be described as earthy with notes of mushroom and fruit in addition to its creamy butterfat taste. More intense flavour than Brie.

Pairs well with figs and nuts.

An off-white, soft-ripened cheese, usually made from cow's milk. It has a bloomy rind of white mold, which is considered to be a delicacy. Brie originated in Seine-et-Marne, France, and is a soft farmhouse cheese. The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

Pairs well with fruits like berries or grapes and walnuts.

Often called by its French name, chèvre, is cheese made entirely from goat's milk. Goat milk is low in casein, a milk protein that curdles, so it produces a very small, soft curds that crumble easily. It is often described as having a tart, earthy flavour. It comes in many different flavours and textures.

Pairs well with deli meats like salami and pastrami and is delicious in a beetroot salad.

A semi-hard natural cheese, light orange-yellow in colour, wrapped in thin muslin and coated with wax. It is aged a minimum of three to six months, preferably one and one-half to two years. Its mellow, rich flavour becomes more intense with age but should not be bitter.

Pairs well with fresh fruit and crackers.

Semi-soft cheese with a sharp, salty flavor. It is made with cultures of the edible mold Penicillium, giving it spots or veins throughout the cheese in shades of blue or greenstrong salty and mushroomy taste with hints of wet grass. It has a soft, pleasant texture, a complex aroma of forest nuts, grass, and mushrooms. Blue cheese is spicy, creamy, and crumbly, but it can sometimes be nutty and sweet.

Pairs with dried fruit and honey.

Smooth, semi-hard cheese made from cow's milk. It has a firm, dense body and a hard, inedible rind. It ranges from smooth and buttery to nutty, fruity, and full-flavored. The aroma is sweet, with notes described by some as similar to fresh-cut hay. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.

Pairs well with salami and ciabata bread.

Full fat semi-soft cheese, made using cow's milk. White Rock cheese contrasts beautifully with the fruity taste of pear and is finished off with a sweet punch of caramel flavour. It is great to serve after dinner.

Pairs with crackers and fruit like pears and cranberries.