Natural Rind

Natural Rind

“Natural rind” cheeses have rinds that are self-formed during the aging process. Generally, no molds or microflora are added, nor is washing used to create the exterior rinds, and those that do exhibit molds and microflora in their rinds get them naturally from the environment. Because most natural rind cheeses are aged for many weeks, to develop their flavor as well as the rinds, many natural rind cheeses are made from raw milk. Many “tomme” style cheeses fall into this category.


mariposa-aged-goat-cheddarAged Farmhouse : Natural Pastures Cheese Company (Courtenay, BC)

National Champion Boerenkaas, when aged, transforms into our Aged Farmhouse with a slightly granular texture loaded with rich, bold flavour. Delicious, unique terroir of the Comox Valley leaves a lingering sweetness on the tongue. Only locally produced milk from grass-fed cows goes into the making of all Natural Pastures cheese. The Smith brothers who had been farming for 3 generations looked for alternate ways to market their milk. Banding together with other like-minded local farmers, they formed the Heritage Dairy Farms Association, which practices sustainable farming and animal stewardship in Vancouver Island’s Comox Valley. Hand-made under the guidance of Swiss-born head cheese maker Paul Sutter, this rich tasting Dutch-style firm cheese is aged for about 1 year. The aroma is fruity with a hint of toffee. The texture while creamy has small crystals that have formed in the cheese creating crunchy bits. The taste is complex, changing from salty at the beginning to sharp in the middle and leaves you with a slight sweetness on the tongue. This is a cheese that makes you say “just one more bite”. Thermalized cow, pressed. Aged one year.


Fleur de WeedonLa Fleur De Weedon : Fromagerie P’tit Plaisir (Saint-Gérard-de-Weedon, QC)

This semi-soft lactose-free Emmental/Swiss-type farm cheese is made by hand from cows of the Grenier family farm in Saint-Gérard-de-Weedon. Its character, its taste and its mild aroma of nuts and cream are obtained after around 80 days of controlled maturation. Its trademark was created from the city of Weedon’s logo. 2015 Canadian Cheese Grand Prix winner in the Semi-soft Cheese category. Pasteurized & lactose free! Semi-firm. Aged 3 months.


gredeschampsGré des Champs : Fromagerie Au Gré des Champs (Montérégie, QC)

This farm cheese is firm with a mixed rind made from raw milk and certified-organic by Garantie Bio-Ecocert. Gre des champs is aged for 3 months and during the aging process, the natural flora already present in the milk enhances the delicious hazelnut flavour.This is full-bodied cheese that should be enjoyed on a wafer or by itself to allow the full complexity of its flavours to come through. Organic raw cow milk, Natural rind, firm paste. Aged 3 months + 1 month affinage by The Cheese Gourmand.


LankaasterLankaaster Aged Loaf : Glengarry Fine Cheese (Lancaster, Ontario)

The Lankaaster is made from the milk of local Brown Swiss cows. Shaped in a loaf and coated in a colorful waxy rind Lankaaster is a hard crumbly cheese with a slightly open texture. It is rich and dense, a little chewy, with butter and nutty flavours, caramel and a mild fruity pineapple tang. The cheese is shaped as a loaf to express the fact that it is meant to be sliced and eaten directly on bread as the Dutch farmers do. Glengarry Fine Cheese and Glengarry Cheesemaking are located on Margaret Peters family farm which has been in the family since 1967. Lankaaster Aged Loaf was crowned Supreme Global Champion at the Global Cheese Awards in Frome, England, on September 14. It’s the top award in the international competition that dates back to 1861. Pasteurised Brown Swiss milk.


tommedesmoisellesTomme des Demoiselles : Fromagerie du Pied-de-Vent (Iles-des-Magdalenes, QC)

The cheese produced by the Jérémie Arseneau’s Fromagerie du Pied-De-Vent is made from whole milk supplied by a single dairy herd of Les Canadiens cows fed from the land (terroir) of the Magdalen Islands with no chemical additives. The hay produced by the diversity of fodder of the Magdalen Islands that is fed to the cows provides a unique character to their cheeses. Tomme des Demoiselles is a pressed storage cheese that is aged for more than 6 months.Two beautiful small hills on the Havre Aubert landscape inspired the cheese dairy in christening this cheese. Thermalized cow milk. Washed rind, firm paste. Aged 6-8 months.


Tomme de Grosse IleTomme de Grosse-Île : Fromagerie de L’île-Aux-Grues (Chaudière-Appalaches, QC)

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.


VelvetFogVelvet Fog : Fromagerie de l’Abbaye Saint-Benoît-du-Lac (Saint-Benoit-du-Lac oit, QC)

Velvet Fog is a cheese made by the l’Abbaye Saint-Benoît-du-Lac and then brought to Ontario by Glen Echo Fine Foods to be naturally smoked over hardwood by the Social Club Artisan Foods. The cheese itself is similar to the Frère Jacques in its hazelnut overtones, but when smoked it creates a wonderful taste of autumn, pairs nicely with a a solid white or upper Burgandy-style red. Made by those famous Benedictine monks at the abbey in Lac-Saint-Benoit since 1943, it is semi soft smoked cheese with a velvety texture and a sweet smokey flavour. Semi-firm. Whole pasteurized milk. Aged 60 days.