This odd shaped chees is made from aged goats milk.  Its flavors get stronger as it's outside bluer with age.  It has a creamy, tangy citrusy flavor with slight goat hints.  Pair it with Portuguese or Spanish red wines.

$5.95 / 100 gr

Truffle cheeses Feb 21 / 06

Raw Milk Brie stuffed with black truffles $6.95 / 100 gr

Camembert Fabrique en Normandie stuffed with black truffles $32.95 each

Boschetto Tartufo young pecorino with black truffles $5.95 / 100 gr

Saltspring Island Chevre fresh chevre with black truffles $10.25 each

Camembert  Feb 21 / 06

So many new camembert's now in stock!

Isigny Ste. Mere, Phillipe 1er, Charles VII, Caron, Rustique, Rustique leger, Organic, and more

 Prices range from $6.50-$32.95 each

The cheese itself is light beige in colour on the outer edge and white in the centre.  It comes to room temperature fairly quickly, and can be quite runny.    Most customers consider Epoisses to be strong smelling.  It can’t be hidden in your fridge from your significant other.  The aroma of Marc is present.  We find it has a strong, earthy sort of barnyard smell.  This full flavoured cheese is creamy, sweet, milky and ever so slightly salty. 

If you like Epoisses, you may also consider some other cheeses from Burgundy and made in the same style: 

Epoisses Jean Gaugry Raw milk / 250 gr	Epoisses Berthaut 800 gr	Plasir au Chablis Jean Gaugry Raw milk	Cendre de Vergy Jean Gaugry Raw milk	l'ami du Chambertin Jean Gaugry Raw milk

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French Chevre Jul 07/05

We've been receiving regular fresh shipments of cheese including many of these French goat cheeses we've been out of stock on.  Please note that these items are limited, and go in and out of stock frequently. 

Arome de Lyon	Banon	Besace du Berger	Buchon	Cabrigourmet	Young chevre with truffle
Charolais / Valencay Fermier	Chevre d'Or	Chevrepaille	Chevrot	Crottin de Chavignol	Clochette
Fresh Chevrot	Olivet with Tapenade	Selle-sur-cher	Saint Maure Caprifeuille	Valencay Fermier

Other French goat cheeses:

• Cabriflore

• Picodon

• Pouligny St. Pierre

• St. Maure de Torraine

• Valencay Frais

The Montgomery family is one of only a handful of Cheddar producers left in Britain who make raw milk farmhouse cheddar in the traditional way. For well over a century, they have made their cheddar at Manor Farm in Somerset. The 56 lb. cheeses are cloth-wrapped and typically aged between 14 months and 2 years. During this time, the cheese develops a full bodied richness, commended for its wonderful balance and lingering nutty flavor.  The lovely grassy aromas offset the fruity mellow rich taste that lingers gently on the tongue.   Montgomery Cheddar uses traditional rennet.  In a recent visit by Jason of Neals Yard Dairy, he told us how in their store they separate the pieces of cheddar from the  large wheel which grow blue veins in them.  These pieces are kept aside and sold at a "premium"  to those looking for extra flavor.

At one time, Dorset Blue Vinny was produced on most farms in Dorset.  Nearly forgotten now, it has been revived by Mike Davies at Woodbridge Farm near Sturminster Newton, Dorset where it is made traditionally using unpasteurized skimmed milk and vegetarian rennet. 

In the past, it was an ideal way of using the 'left-over' milk after the cream had been skimmed off for butter-making. As a result the cheese had a very low fat content which was typically very hard, dry and crumbly, with little or no blue.  The blueing in those days was encouraged by a number of methods; for example dragging moldy horse harnesses through the milk before adding the rennet, storing the cheese on damp hessian bags or even next to moldy boots.  You can rest assured that the blueing today is done by the modern method of “spiking” with needles to ensure even and proper growth of blue.  Mike Davies claims “The end result can be affected by the weather, the cow's diet and what color socks my father wears when he is milking the cows!” 

The cheese is lower in fat which people are often surprised about because at certain times of the year it maintains a really creamy texture.  While not quite as sharp as stilton, it is crumbly with a long finish.  A perfect finish to a lovely meal, or serve over salad for a healthy alternative to gorgonzola or stilton. 

Saenkanter is something else, a 4-year-old Dutch Gouda with a deep butterscotch flavor that tasters don't soon forget.  I've been unable to find out much information about this cheese.  It weighs about 12 Kg and is made in Northern Holland from pasteurized cow's milk.  I don't know how much the dairy makes or why the cheese makers would pasteurize the milk when they intend to make aged cheese.

Gort's Gouda Cheese farm is located in Salmon Arm, British Columbia.  Their cheeses contain natural ingredients, no preservatives are added, and they are all manufactured at the Salmon Arm cheese plant. From the Netherlands, they have brought with them the renowned Dutch cheese tradition of making cheese on the farm, an industry hitherto virtually unknown to Western Canada. They have grown and flourished for more than eighteen years.

• Aged Gouda

• Smoked Gouda

• Spiced Gouda

• Baby Goudas

• Quark

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Keens Farmhouse Cheddar

Made only five miles from the Montgomery Cheddar and made to a similar recipe, the Keen's cheese has a very different character.  Keen's Cheddar has a moister, creamier texture and a sharper flavor.  Both keen's and Montgomery's use bacterial starter cultures produced by Ray Osborne, from cultures originally isolated from milk 40 years ago and more.  The resulting flavors are rich and complex.  Keen's Cheddars are selected by Neal's yard Dairy on the farm every eight weeks. 

Paneer is a homemade style cheese that is similar to pressed Ricotta, except the curd is drier and has no salt added. Paneer is one of the primary protein sources among Buddists who adhere to strict vegetarian diets. Paneer is used in curried dishes and is very popular when wrapped in dough and fired. Paneer is often used in stir fry dishes because it does not melt. It is also used in preparation of popular desserts because of its delightful texture - and complete lack of salt - making it an ideal base for sweet recipes.

Now in stock.  Made locally, and only $5.99 each (aprox 1 LB each)

Please note, contrary to the label, this cheese is not made with vegetable oil.