cheese.

Europe

Abondance (U, C – FR)
Brie de Meaux (U, C – FR)
Brillat Savarin (P, C – FR)
Camembert (U, C – FR)
Chabichou du Poitou (U, G – FR)
Chavignol (U, G – FR)
Chaumes (P, C – FR)
Comté (U, C – FR)
Crottin (U, G – FR)
Gruyère (U, C – FR)
Le Gaulois (U, G – FR)
Lord of the Hundreds (U, S – UK)
Majorero (P, G – SP)
Manchego (P, S – SP)
Mimolette (U, C – FR)
Monte Enebro (P, G – SP)
Morbier (U, C – FR)
Ossau Iraty (U, S – FR)
Pont-l’Évêque (U, C – FR)
Pouligny-Saint-Pierre (U, G – FR)
Reblochon (U, C – FR)
Roquefort (U, C – FR)
Saint Agur (P, C – FR)
Tomme de Brebis (U, C – FR)
Tomme de Savoie (U, C – FR)
Truffo (U, C – FR)
Valençay (U, C – FR)

Québec

Baluchon (U, C)
Bleu d’Élizabeth (U, O, C)
Bleu l’Étoile (P, S)
Brebichon (U, C)
Hercule de Charlevoix (U, C)
Laliberté (P, O, C)
Le Mi-Carême (U, C)
Mont Jacob (P, C & S)
Peau Rouge (P, C)
Pied de Vent (U, C)
Tomme de Grosse-Île (U, C)

Legend: U = Unpasteurized, P = Pasteurized, O = Organic, C = Cow, G = Goat, S = Sheep

Please note our cheese selection changes regularly, depending on availability and the time of year. Let us know if we don’t have your favourite.