New cheeses for your Labour Day Weekend!

New cheeses for the Labout Day Weekend and back to school!

Thank you to all for spreading the word. So great to see the fans of real cheese sign-up for some of the best cheeses possible Remember you can now pick up your Cheese To Go in the The Distillery at Caffe Furbo.

And remember, I bring in limited quantities, so it is always first come first serve.

One note: I have finally been able to get wrapping paper specifically made for cheese. Always trying to make sure your cheeses stay fresh and at their peak.

CLICK here TO ORDER if you are a NEW customer.

CLICK here TO ORDER if you are a REGULAR customer.

Please note: Cheeses marked with ** are brand new to Ontario

diableDiable aux Vaches**

Le Studio Fromager (Laurentides, QC)

Le Diable aux Vaches is a “maroilles” type soft cheese with a washed rind. The name “Diable aux Vaches” was chosen in honour of the “Montagne du Diable” (Devil’s Mountain) in the Upper-Laurentians. The cows that provide the milk for this cheese graze in the lush fields at the base of this mountain. Thermalized cow milk. Washed rind, soft paste. Aged 60 days.

tommekTomme du Kamouraska

Fromagerie Le Mouton Blanc (Bas-Saint-Laurent, QC)

Tomme du Kamouraska is a semi-soft, natural rind farmstead cheese made exclusively with sheep milk produced on the farm. Its unique taste is due to prolonged aging in subterranean cellars, a technique passed down from our ancestors. Cut into thin slices to savour the delicate flavour of this raw ewe’s milk cheese! Raw sheep milk. Natural rind, semi soft paste. Aged 4 months.

grandmanitouGrand Manitou**

Fromagerie La Suisse Normande (Lanaudière, Qc)

Made of a distinguished mixture of cow milk, goat milk and ewe milk, Grand Manitou cheese has a unique characteristic, uniting the flavours of butter and cream along with a goaty finale. Under its fine, mixed, cream-coloured rind is a lovely, soft, smooth paste. My suggestion is that you let it get room temperature, any cold will prevent truly enjoying the multiple flavours. Blend of cow, goat and sheep. Mixed rind, soft paste. Aged 30 days.

14 Arpents14 Arpents

Fromagerie Médard (Saguenay-Lac-Saint-jean, Québec)

This is a farm cheese made from the whole milk of brown Swiss cows. This square-shaped cheese is creamy and covered with a wonderful orange rind. Full of flavour, it has a slight taste of hazelnut. The flavour becomes more pronounced as it ages. The cheese is named after a road that borders the dairy, le Chemin 14 Arpents. (14 acres). Made with pasteurized cow milk. Washed rind and soft paste. Aged 30 days.

laliberteBrie Paysan

Fromagerie du Presbytère (Sainte-Élizabeth de Warwick, QC)

A beautiful creamy cheese, le Brie Paysan is made with whole organic milk. Wrapped in a fine bloomy rind whose smooth, melting paste exudes flavours of warm cream with a vegetal note. Personally a favourite of mine. These are the same people who Bleu D’Elizabeth. Made with organic pasteurized cow milk. Aged 30 days.

bleuelizabethLe Bleu d’Élizabeth

Fromagerie du Presbytère (Sainte-Élizabeth de Warwick, QC)

Organic, semi-soft, raw-milk farm cheese with blue-veined interior. A natural rind with ochre-coloured spots and an interior with lovely blue veins, sometimes with a tinge of green due to the presence of Penicillium Roqueforti. Balanced salty flavour. The herd of Holstein and Jersey cows is fed dry hay daily. The pastures provide the herd with clover, timothy grass, bluegrass and other organic grains. Veterinary care must also respect the standards for organic certification. For this reason, the cows are never given antibiotics or hormones.

cruclocherCru de Clocher **

Le Fromage au Village (Abitibi-Témiscamingue, Québec)

The cheese maker suggests 2 types of aging for her marvellous cheddar. After 6 months, the cheese is medium-strong with a very smooth texture. When aged for more than 2 years, it preserves its creaminess but has a more pronounced flavour. Whether it is aged for 6 months or over 2 years, the Cru du Clocher tastes wonderful, reminding us of the old cheddar from 50 years ago, when every town had a cheese dairy. Raw cow milk. Firm paste. Aged 2 years.

tommegiTomme de Grosse-Île

Fromagerie de L’île-Aux-Grues (Chaudière-Appalaches, Québec)

Made with milk from Brown Swiss cows partly fed with marsh hay, Tomme de Grosse-Île is a non-pasteurized semi-soft cheese. This surface-ripened cheese lasts longer than a soft cheese. Its brushed rind and its uniform texture with small cavities bring a woodsy flavour with a slightly acidulous and fruity taste. The Île-aux-Grues cheese factory named that cheese Tomme de Grosse-Île as a memorial to the rich history of Grosse-Île. The original logo shows Grosse-Île and its well-known Celtic cross with the archipelago of Île-aux-Grues as a background. Thermalized cow milk. Brushed rind, semi soft paste. Aged 3 to 4 months.

tommejfTomme des Joyeux Fromagers **

Chèvrerie Fruit d’une Passion (Eastern Townships, Québec)

Tomme des Joyeux Fromagers is a farm cheese made with raw goat’s milk. Only the herd’s milk is used. A lovely ivory colour, it tastes slightly caprine (goat-like) and its washed rind has a taste typical of the area’s flora. Its well balanced, long-lasting flavour and creamy texture make it a very refined cheese. Raw goat milk. Washed rind, firm paste. Aged 2-3 months.

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