Varieties

Blue: including a Canadian Grand Prix winner, Rouquefort Blue, hard washed rind, and Blue Cheese made by monks using century-old methods.

Hard Washed Rind: including Parmigiano Reggiano, and Padano.

Semi Soft: including Le 1608, Jarlesberg, and cave-aged Gruyere.

Bloomy: including Brie, Camenbert, and Riopelle.

Firm: 2/4 year Cheddar, smoked Applewood Cheddar, and Roman Lupa.

Fresh: Salt Spring Island goat cheese, cheese curds, and Qualicum cream cheese.

Image of cheese products