Our cheese is handmade in small batches to maintain quality and freshness. We are famous for our Gouda and our Cheese Curds!
Gouda cheese
Gouda cheese is our trademark cheese. It is named after the town of Gouda in South Holland. Contrary to what you might think, Gouda cheese is not actually made in the city of Gouda, but rather, it is traditionally bought and sold in Gouda. In the Middle Ages, towns could earn the rights to trade certain commodities. The town of Gouda had the rights to trade cheese, so that’s where people went to buy and sell cheese! Our Gouda has a richness and flavour that is unparalleled. It’s texture ranges from soft and creamy when young to sharp piquant when older- although, we rarely have aged Gouda in stock. We can’t keep it on the shelf long enough! Gouda is very versatile and can be enjoyed in sandwich, pizza, on a charcuterie board, or in an awesome grilled cheese sandwich! We offer our Gouda in several varieties:
- Mild
- Medium
- Aged (not always available)
- Cumin
- Onion Garlic Paprika
- Herb
- Cracked Black Pepper
- Peppercorn Joop
- Acadian Cajun
- Caraway
- Smoked
Havarti
Havarti cheese originated in Denmark. It is a semi-hard cheese, typically used for sandwiches, charcuterie boards or as a snack. It has a smooth taste, balanced and mild enough to suit all palates. It also melts well making it great for grilled cheese sandwiches and cooking. We offer our Havarti in two varieties- plain and onion basil.
Cheddar Cheese Curds
Our cheese curds are made fresh every week using milk from the family farm. The milk is pumped into the vat as soon as the cows are milked. We make small batches to maintain quality and freshness. The natural colour and taste of the milk is reflected in the curds. The are immensely rich in flavour and squeak when eaten! They can be enjoyed on their own, in poutine, or with a nice cold beer or a light wine. Also try frying them in a pan or roasting over a campfire! Also adds great flavour when added to soups, stews, and even salads!
Cheddar Cheese
Cheddar originated in the English village of Cheddar in Somerset, England. Cheeses of that style are now produced all over the world. Our cheddar is white, without the addition of colouring. Always made with fresh milk, our cheddar has a unique flavour that sets it apart from other grocery store brands. We offer our cheddar in four varieties: Mild, Medium, Aged and Smoked. Our smoked cheddar is hand smoked with Maplewood and Applewood chips to give it a smoky, tangy flavour.
Edam
Just like Gouda, Edam is a cheese that originated in The Netherlands. Its Dutch name is “Edammer”, and is named after the town of Edam in the province of North Holland. It has a creamy texture and milder undertones than that of its counterpart, Gouda. Left to age, it intensifies in taste. Depending on the stage of ageing, our Edam may range from mild to a more medium in taste. Edam is characterized by the addition of annatto colouring and the traditional red coating on the outside of the cheese. This is a special type of coating that protects the cheese from contaminants while still allowing the cheese to breathe and age. Annatto is a natural food additive made from the pulp of the Achiote tree. The addition of the annatto coloring enhances the flavour and gives it a sweeter taste. Edam is great for sandwiches, snacking, or whatever you like!
Feta Cheese
Feta is traditionally made with sheep’s milk or a mixture of sheep and goat’s milk. Our Feta is made with cow’s milk and has a milder taste than that of goat’s milk. Feta is a brined curd cheese.The curd is pressed, brined, then cut and packaged. The result is a soft, tangy, salty cheese. Feta is typically used in salads, pizza, soups, pasta or tossed with roasted vegetables. It can also be served on its own with olives, pepper, and flat bread. We offer two varieties of Feta- plain and Italian. The Italian has basil, garlic, and sun-dried tomatoes.
Quark cheese
Quark is by far the work horse of all cheeses. It is uniquely versatile, so it can be used in a variety of situations! It is a soft, fresh cheese similar to Ricotta. It is fermented for 24 hours, then poured into nets with cheesecloth and strained. The result is a tangy, spreadable cheese. It is packed with probiotics and boasts an impressive dose of calcium and protein per serving. It is only 8% fat, making it an awesome alternative to cream cheese. Its versatility is incredible…use Quark instead of cottage cheese in lasagnas, replace cream cheese in cheesecakes, add herbs and spices to make dips, make a salsa dip, put it on bagels or toast…the possibilities are endless! Quark also freezes well so you’ll never be without! It also has a four-week shelf life as well. TIP: Quark is naturally low in salt. If you are not using it in baking, try adding a little bit of salt to taste to enhance the flavour. Usually, ¼ to ½ tsp per 250 g container will suffice.
Parmesan
