The Wine Room
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Intimate Wine Bar and Charcuterie Lounge
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Agropur Import Collection Camembert is a bloomy rind soft cheese made in Normandy, the region that is renowned for making the best quality milk in France. This bloomy-rind soft cheese has an inviting flavour and is the perfect addition to any culinary experience.
This soft cheese with a bloomy rind is made from pasteurized milk and a hint of cream. Firm and light when young, it becomes tender and flavourful with age. The cheese offers subtle notes of fruit, mushroom and hazelnut and has a creamy, velvety texture.
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange crust and a mild flavour. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes.[1] The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today. In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth crust the result of a plastic-coated wrapper.[2] The crust is edible, but is made of wax and detracts from the flavour of the cheese. Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.
Devil's Rock Blue has a complexity of flavor ranging from salty to sweet, with an overall tangy freshness and buttery finish. The Devil's Rock has fewer veins than most blue cheese because it is not speared (pierced with a type of metal needle) as many times during production. When oxygen is allowed into a blue cheese's interior via the piercing, it feeds the blue bacteria (p.roqueforti in this case), which develop into veining. For Devil's Rock, less oxygen results in less veining and a tamer blue cheese. The name Devil's Rock not only hints at the blue's sharp nature, but its angular form pays homage to a well-known geographical marker in the area: Devil's Rock is a granite escarpment that overlooks Lake Timiskaming.
COWS CREAMERY Appletree Smoked Cheddar is created by naturally smoking our COWS CREAMERY Extra Old Cheddar over an 8 hour period. During this time, our Extra Old Cheddar is wrapped with natural Appletree smoke that produces a mouth-wateringly full, smoky flavour
Smoked for four hours in a natural wood smoke, then goes through a cooling period to seal in the cheese flavour and creaminess, and then is smoked for another four hours.
This award-winning favourite is gently cold-smoked using a blend of maple and hickory woods. Infused with a complex, nutty and sweet-smoky flavour.
This semi-soft cheese with a washed rind is made from pasteurized milk. Rich in both history and flavour, OKA needs no introduction. Aged over 35 days in the original cellars of the Cistercian Abbey of Oka, this delightful cheese is eminently desirable. Beyond its legendary aroma, it offers subtle and irresistible nut and butter flavours. Its supple rind varies from yellow straw to yellow-orange in colour. The rustic aroma of the cheese varies from mild to strong, depending on its ripening process. The interior is supple, velvety and creamy and varies in colour from cream to ivory. The term "Oka" was the name of an old Algonquin from the area and is said to mean "golden fish." Produced since 1893, OKA is considered to be the oldest Quebec cheese. It has been made by the Agropur cooperative since 1981, when the cooperative bought the famous Fromagerie OKA from the monks. The cheese owes its existence to Alphonse Juin, a cheese maker originally from France, who advised the monks to make cheese in order to remedy their financial woes and thereby ensure their survival.
We would like to raise a glass to the county of Lancashire: so beautiful, green and packed full of friendly people, warm greetings and fabulous cheese. Lancashire is also the only county to have three cheese within its name: Creamy Lancs the traditional aged between 4 12 weeks. A very creamy, buttery, taste with an eggy nose. Tasty Lancs aged over 12 weeks and up to 18 months this spreads almost like butter - so wonderful it can make your eyes water. Crumbly Lancs this is the 'newbie' and is also known as acid lancs due to its high acid count. Lancashire cheese (or 'Creamy Lancs') is made by blending the curds from 2 or 3 separate days, milling and pressing into traditional moulds.
Bonjour Wensleydale! Wensleydale cheese was first made by French Cistercian monks who had settled in the little village of Wensleydale. At that time, Wensleydale was a blue cheese with the white variety, little-known. Nowadays, the opposite is true, with blue Wensleydale now rarely seen. When the French monastery was dissolved in 1540 by the masterful Henry 8th, local farmers continued making the cheese up to the Second World War, during when most milk in the country was used to make "Government Cheddar". Thankfully Wensleydale is now produced in playful amount for us all to enjoy. A mild, creamy cheese with a fresh, clean flavour and a honeyed aftertaste
Double Gloucester is a traditional, full fat, hard cheese made from pasteurized or unpasteurized cows' milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the City of Gloucester. The double variety has a smooth and buttery texture, rich and nutty yet mellow flavor and apricot color thanks to the addition of annatto plant extract. Vegetarian rennet is used and the cheese is aged for at least 4 months. If the cheese is allowed to age further, it will develop more complex and nutty flavors. Moreover, the texture tends to become very hard and flaky. Double Gloucester participates every year in the Cooper's Hill Cheese-Rolling and Wake where buyers jump on the cheese to evaluate its quality and sustainability.
Award-winning Cello Riserva Hand Crafted Asiago is made in small batches using cheese making methods steeped in Italian heritage. Each wheel is carefully crafted and aged for 14 months, developing a pure authentic flavor. A buttery cheese with a hint of tang, Cello Riserva Hand Crafted Asiago is mild yet assertive, boasting a nutty depth with a piquant note.
Product Details: Flavor Description: Complex flavors, aroma is of fruit and toasted nuts. Firm texture with rich, full bodied flavors and a tangy bite at the end. Format- 10kg wheels (approx. weight) Aged for at least 1 year Vegetable Rennet used All Natural No colour added Made with unpasteurized Milk- The milk is lightly heated in a process called thermalization, which preserves the microorganisms and enzymes in raw milk that give cheddar its characteristic flavour. Wheels are matured at a temperature of 10-12 degrees Celsius and a humidity level of 90% Avonlea Clothbound Cheddar is lovingly wrapped and turned with care as it ages over 14 months. This cheese is filled with the flavor of Prince Edward Island The cloth, which is applied to the exterior of the Avonlea Cheddar wheels, allows the cheese to breathe resulting in a rich, robust flavor. The Story: Avonlea Clothbound Cheddar has its roots from the Orkney Islands, which is north of Scotland. Avonlea Clothbound Cheddar is aged for at least one year and is made from the milk of cows from the rolling countryside of Prince Edward Island, by the maker of COWS Ice Cream All our milk comes from small local farms around P.E.I. and given that no point on the island is ever more than 20 miles or so from the sea, with the salt air and the iron-rich red soil, all these things combine to add flavor and quality to the product. Awards: In 2012 Avonlea Clothbound Cheddar was awarded 2nd prize at the American Cheese Society Conference in Raleigh, NC. In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the American Cheese Society Conference in Montreal, QC In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the Canadian Cheese Grand Prix in Toronto, ON. In 2009 Avonlea Clothbound Cheddar was awarded GOLD at the American Cheese Society Judging and Competition in Austin, TX. In 2008 Avonlea Clothbound Cheddar was awarded SILVER at the American Cheese Society Judging and Competition in Chicago, IL
Fully matured sharpness and flavour with a dry but rich, crumbly texture. Will exhibit salt granules and crystals. Sharp aroma.
This internationally acclaimed goat milk cheddar was first introduced in 1989 and has won several awards over the years. Chèvre Noir's brick shape is encased with black wax, which protects the ivory, crystalline interior. Firm, dense and flaky in texture, the paste melts in your mouth with converted lactose sugars lending hints of crunch. This sharp, full-flavoured cheese has nutty, buttery and even herbal notes. It is made using vegetarian rennet (non genetically modified microbial enzyme). It is aged for a minimum of one year.
BellaVitano combines the rich and creamy flavor of a young Cheddar cheese with the savory, crystalline crunch of a premium aged Parmesan rubbed with freshly roasted espresso. USA - COW
Bearing strong resemblance to Parmigiano-Reggiano, Grana Padano is made throughout the Po River Valley in northeastern Italy. Produced from the raw cows' milk of two milkings, which is then partially skimmed, Grana Padano is cooked twice and bathed in brine before it is left to age. The resulting rind is firm, waxen and deeply straw-colored, protecting a fragrant, dry, flaking paste with sweet, nutty flavor that is never tangy. Grana means ''grain'' and, as the name implies, the cheese has a fine granular quality with a sweet, nutty little bite. Aged 20 months. Italy Barolo
Beemster Classic is regarded in the Netherlands as the signature Dutch cheese. Its complex taste is developed through natural aging for over 18 months in historic cheese warehouses. Famous for its creamy texture and smooth, balanced flavor, Beemster Classic is amazing by itself or can be paired perfectly with a wide variety of wines from around the world. A true tradition in cheese making. Beemster Classic and port-wine, an award winning combination
Rich and creamy flavor of a young Cheddar cheese with the savory, crystalline crunch of a premium aged Parmesan soaked in fine Merlot adding hints of berry and plum to a rich, creamy cheese with nutty, fruity flavors. USA - COW
2006 World Cheese Award Silver Winner. This Red Leicester with chillies & crushed pepper will spice up your offering.
Romao or queso al romero in Spanish which means cheese with rosemary, is an artisanal sheep's milk cheese from La Mancha in Spain. This aged gourmet cheese is related to the Manchego cheese. Romao is hand-rubbed with oil and fresh rosemary and aged in caves for 8 months. The oil and rosemary permeates the cheese and complements its full flavor. The result is a firm chewy cheese with a complex flavor with a finish of rosemary.
Romanello with the exception that peppercorns are embedded in the cheese to provide a delectable taste. Romanello cheese features a yellow rind, an ivory interior and a taste that starts out mild and tangy and gets more piquant as it ages.
Ubriaco Prosecco is a traditional, Italian cheese made in northern Italy's Veneto region. Affectionately called "drunken cheese", it is bathed in gallons of dry and sparkling Prosecco wine along with skins, seeds, and leftovers from the wine making process to extract the unique sweet, delicate aroma of the wine and complex flavours. An unpasteurized cow's milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine. Made from unpasteurized cow's milk Country of origin: Italy Region: Veneto Type: hard, artisan Fat content: 40% Texture: crumbly and firm Rind: washed Colour: yellow Flavour: fruity, full-flavored Aroma: floral Vegetarian: no Producers: Luigi Guffanti 1876 s.r.l. Synonyms: Formaio Embriago, Ubriaco Prosecco, Ubriaco al Prosecco, Prosecco drunk cheese
Air-dried spicy salami made from and cured with the spices, wine, and herbs. Cacciatore literally means hunter and the folklore states that hunters used to carry this small salami in their pack and eat several pieces for sustenance during the hunt.
Dry spicy cured old world sausage is made from the finest pork and seasoned to perfection in the true Citterio style.
Salami Casalingo, or salami di casa, translates into "the salami of the house" or "household salami," and is derived from the Italian tradition of each household producing its own salami. The popularization of this version of household salami emerges from the Creminelli's province of Biella, thanks in no small part to the Creminelli family, which has been producing it for several generations. It is well-known for its simple and natural ingredients. A small quantity of salt, pepper, and spice is all that is needed to enhance the remarkable quality of the pork. It does not have a strong, overbearing taste, and this is the secret of its success: sweetness and simplicity
A dry, Spanish style sausage with an authentic taste. The Spanish may have invented it but Venetian Meat and Salami have perfected it.
Italian style salami with a touch of natural hickory smoke.
Dry Cured Salami with a Parmesan Crust
Unrivaled aroma and velvety texture make this the king of all Prosciutto. The secret lies in the verdant hills of the Val Parma at an altitude of 2,325 ft. A combination of cool mountain air and 15 months curing puts this prosciutto in a level of its own.
Dry Cured Salami with Red Wine
This beef Salami is a Bosnian version of the famous Hungarian Pick Salami. The taste is almost like Cervelat.
One of finest kinds of Salami are made in Sicily, Italy. This cured meat is a special blend of unique spices and flavors. The recipe for this has been handed down from generation to generation and remains a closely guarded secret. Siciliana Salami is generously seasoned with bold spices, pressed and perfectly aged to achieve a robust flavor like no other.
One of finest kinds of Salami are made in Sicily, Italy. This cured meat is a special blend of unique spices and flavors. The recipe for this has been handed down from generation to generation and remains a closely guarded secret. Masta's famous Siciliano Salami is generously seasoned with bold spices, pressed and perfectly aged to achieve a robust flavor like no other.
This mild all-pork Italian salami is pressed before dry-curing for a firm texture. With its perfectly balanced blend of exotic spices and seasonings, Sopressata Salami delivers the full flavor of an ethnic specialty.
A lean and fine grind of Dry Cured product flattened. This has an authentic Italian flavour.
Italian style salami with a bouquet of red wine & peppercorns.
Creamy white cheddar fondue.
Sauteed Prawns with a mild coconut curry butter cream sauce.
P.E.I. Mussels in your choice of Coconut curry cream, Cajun with red wine or Classic - white wine, fresh garlic, tomatoes & green onions.
Cold Smoked Salmon, Onion slivers, capers & horseradish dill cream cheese on a toasted pizza crust.
Tender organic spinach leaves with Chevre, Prosciutto, Mandarin Oranges & a Mango Peppercorn Dressing
Baked Goat Cheese spiked with prosciutto & fresh basil.
Agropur Import Collection Camembert is a bloomy rind soft cheese made in Normandy, the region that is renowned for making the best quality milk in France. This bloomy-rind soft cheese has an inviting flavour and is the perfect addition to any culinary experience.
This soft cheese with a bloomy rind is made from pasteurized milk and a hint of cream. Firm and light when young, it becomes tender and flavourful with age. The cheese offers subtle notes of fruit, mushroom and hazelnut and has a creamy, velvety texture.
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange crust and a mild flavour. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes.[1] The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today. In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth crust the result of a plastic-coated wrapper.[2] The crust is edible, but is made of wax and detracts from the flavour of the cheese. Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.
Devil's Rock Blue has a complexity of flavor ranging from salty to sweet, with an overall tangy freshness and buttery finish. The Devil's Rock has fewer veins than most blue cheese because it is not speared (pierced with a type of metal needle) as many times during production. When oxygen is allowed into a blue cheese's interior via the piercing, it feeds the blue bacteria (p.roqueforti in this case), which develop into veining. For Devil's Rock, less oxygen results in less veining and a tamer blue cheese. The name Devil's Rock not only hints at the blue's sharp nature, but its angular form pays homage to a well-known geographical marker in the area: Devil's Rock is a granite escarpment that overlooks Lake Timiskaming.
COWS CREAMERY Appletree Smoked Cheddar is created by naturally smoking our COWS CREAMERY Extra Old Cheddar over an 8 hour period. During this time, our Extra Old Cheddar is wrapped with natural Appletree smoke that produces a mouth-wateringly full, smoky flavour
Smoked for four hours in a natural wood smoke, then goes through a cooling period to seal in the cheese flavour and creaminess, and then is smoked for another four hours.
This award-winning favourite is gently cold-smoked using a blend of maple and hickory woods. Infused with a complex, nutty and sweet-smoky flavour.
This semi-soft cheese with a washed rind is made from pasteurized milk. Rich in both history and flavour, OKA needs no introduction. Aged over 35 days in the original cellars of the Cistercian Abbey of Oka, this delightful cheese is eminently desirable. Beyond its legendary aroma, it offers subtle and irresistible nut and butter flavours. Its supple rind varies from yellow straw to yellow-orange in colour. The rustic aroma of the cheese varies from mild to strong, depending on its ripening process. The interior is supple, velvety and creamy and varies in colour from cream to ivory. The term "Oka" was the name of an old Algonquin from the area and is said to mean "golden fish." Produced since 1893, OKA is considered to be the oldest Quebec cheese. It has been made by the Agropur cooperative since 1981, when the cooperative bought the famous Fromagerie OKA from the monks. The cheese owes its existence to Alphonse Juin, a cheese maker originally from France, who advised the monks to make cheese in order to remedy their financial woes and thereby ensure their survival.
We would like to raise a glass to the county of Lancashire: so beautiful, green and packed full of friendly people, warm greetings and fabulous cheese. Lancashire is also the only county to have three cheese within its name: Creamy Lancs the traditional aged between 4 12 weeks. A very creamy, buttery, taste with an eggy nose. Tasty Lancs aged over 12 weeks and up to 18 months this spreads almost like butter - so wonderful it can make your eyes water. Crumbly Lancs this is the 'newbie' and is also known as acid lancs due to its high acid count. Lancashire cheese (or 'Creamy Lancs') is made by blending the curds from 2 or 3 separate days, milling and pressing into traditional moulds.
Bonjour Wensleydale! Wensleydale cheese was first made by French Cistercian monks who had settled in the little village of Wensleydale. At that time, Wensleydale was a blue cheese with the white variety, little-known. Nowadays, the opposite is true, with blue Wensleydale now rarely seen. When the French monastery was dissolved in 1540 by the masterful Henry 8th, local farmers continued making the cheese up to the Second World War, during when most milk in the country was used to make "Government Cheddar". Thankfully Wensleydale is now produced in playful amount for us all to enjoy. A mild, creamy cheese with a fresh, clean flavour and a honeyed aftertaste
Double Gloucester is a traditional, full fat, hard cheese made from pasteurized or unpasteurized cows' milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the City of Gloucester. The double variety has a smooth and buttery texture, rich and nutty yet mellow flavor and apricot color thanks to the addition of annatto plant extract. Vegetarian rennet is used and the cheese is aged for at least 4 months. If the cheese is allowed to age further, it will develop more complex and nutty flavors. Moreover, the texture tends to become very hard and flaky. Double Gloucester participates every year in the Cooper's Hill Cheese-Rolling and Wake where buyers jump on the cheese to evaluate its quality and sustainability.
Award-winning Cello Riserva Hand Crafted Asiago is made in small batches using cheese making methods steeped in Italian heritage. Each wheel is carefully crafted and aged for 14 months, developing a pure authentic flavor. A buttery cheese with a hint of tang, Cello Riserva Hand Crafted Asiago is mild yet assertive, boasting a nutty depth with a piquant note.
Product Details: Flavor Description: Complex flavors, aroma is of fruit and toasted nuts. Firm texture with rich, full bodied flavors and a tangy bite at the end. Format- 10kg wheels (approx. weight) Aged for at least 1 year Vegetable Rennet used All Natural No colour added Made with unpasteurized Milk- The milk is lightly heated in a process called thermalization, which preserves the microorganisms and enzymes in raw milk that give cheddar its characteristic flavour. Wheels are matured at a temperature of 10-12 degrees Celsius and a humidity level of 90% Avonlea Clothbound Cheddar is lovingly wrapped and turned with care as it ages over 14 months. This cheese is filled with the flavor of Prince Edward Island The cloth, which is applied to the exterior of the Avonlea Cheddar wheels, allows the cheese to breathe resulting in a rich, robust flavor. The Story: Avonlea Clothbound Cheddar has its roots from the Orkney Islands, which is north of Scotland. Avonlea Clothbound Cheddar is aged for at least one year and is made from the milk of cows from the rolling countryside of Prince Edward Island, by the maker of COWS Ice Cream All our milk comes from small local farms around P.E.I. and given that no point on the island is ever more than 20 miles or so from the sea, with the salt air and the iron-rich red soil, all these things combine to add flavor and quality to the product. Awards: In 2012 Avonlea Clothbound Cheddar was awarded 2nd prize at the American Cheese Society Conference in Raleigh, NC. In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the American Cheese Society Conference in Montreal, QC In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the Canadian Cheese Grand Prix in Toronto, ON. In 2009 Avonlea Clothbound Cheddar was awarded GOLD at the American Cheese Society Judging and Competition in Austin, TX. In 2008 Avonlea Clothbound Cheddar was awarded SILVER at the American Cheese Society Judging and Competition in Chicago, IL
Fully matured sharpness and flavour with a dry but rich, crumbly texture. Will exhibit salt granules and crystals. Sharp aroma.
This internationally acclaimed goat milk cheddar was first introduced in 1989 and has won several awards over the years. Chèvre Noir's brick shape is encased with black wax, which protects the ivory, crystalline interior. Firm, dense and flaky in texture, the paste melts in your mouth with converted lactose sugars lending hints of crunch. This sharp, full-flavoured cheese has nutty, buttery and even herbal notes. It is made using vegetarian rennet (non genetically modified microbial enzyme). It is aged for a minimum of one year.
BellaVitano combines the rich and creamy flavor of a young Cheddar cheese with the savory, crystalline crunch of a premium aged Parmesan rubbed with freshly roasted espresso. USA - COW
Bearing strong resemblance to Parmigiano-Reggiano, Grana Padano is made throughout the Po River Valley in northeastern Italy. Produced from the raw cows' milk of two milkings, which is then partially skimmed, Grana Padano is cooked twice and bathed in brine before it is left to age. The resulting rind is firm, waxen and deeply straw-colored, protecting a fragrant, dry, flaking paste with sweet, nutty flavor that is never tangy. Grana means ''grain'' and, as the name implies, the cheese has a fine granular quality with a sweet, nutty little bite. Aged 20 months. Italy Barolo
Beemster Classic is regarded in the Netherlands as the signature Dutch cheese. Its complex taste is developed through natural aging for over 18 months in historic cheese warehouses. Famous for its creamy texture and smooth, balanced flavor, Beemster Classic is amazing by itself or can be paired perfectly with a wide variety of wines from around the world. A true tradition in cheese making. Beemster Classic and port-wine, an award winning combination
Rich and creamy flavor of a young Cheddar cheese with the savory, crystalline crunch of a premium aged Parmesan soaked in fine Merlot adding hints of berry and plum to a rich, creamy cheese with nutty, fruity flavors. USA - COW
2006 World Cheese Award Silver Winner. This Red Leicester with chillies crushed pepper will spice up your offering.
Romao or queso al romero in Spanish which means cheese with rosemary, is an artisanal sheep's milk cheese from La Mancha in Spain. This aged gourmet cheese is related to the Manchego cheese. Romao is hand-rubbed with oil and fresh rosemary and aged in caves for 8 months. The oil and rosemary permeates the cheese and complements its full flavor. The result is a firm chewy cheese with a complex flavor with a finish of rosemary.
Romanello with the exception that peppercorns are embedded in the cheese to provide a delectable taste. Romanello cheese features a yellow rind, an ivory interior and a taste that starts out mild and tangy and gets more piquant as it ages.
Ubriaco Prosecco is a traditional, Italian cheese made in northern Italy's Veneto region. Affectionately called "drunken cheese", it is bathed in gallons of dry and sparkling Prosecco wine along with skins, seeds, and leftovers from the wine making process to extract the unique sweet, delicate aroma of the wine and complex flavours. An unpasteurized cow's milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine. Made from unpasteurized cow's milk Country of origin: Italy Region: Veneto Type: hard, artisan Fat content: 40% Texture: crumbly and firm Rind: washed Colour: yellow Flavour: fruity, full-flavored Aroma: floral Vegetarian: no Producers: Luigi Guffanti 1876 s.r.l. Synonyms: Formaio Embriago, Ubriaco Prosecco, Ubriaco al Prosecco, Prosecco drunk cheese
Air-dried spicy salami made from and cured with the spices, wine, and herbs. Cacciatore literally means hunter and the folklore states that hunters used to carry this small salami in their pack and eat several pieces for sustenance during the hunt.
Dry spicy cured old world sausage is made from the finest pork and seasoned to perfection in the true Citterio style.
Salami Casalingo, or salami di casa, translates into "the salami of the house" or "household salami," and is derived from the Italian tradition of each household producing its own salami. The popularization of this version of household salami emerges from the Creminelli's province of Biella, thanks in no small part to the Creminelli family, which has been producing it for several generations. It is well-known for its simple and natural ingredients. A small quantity of salt, pepper, and spice is all that is needed to enhance the remarkable quality of the pork. It does not have a strong, overbearing taste, and this is the secret of its success: sweetness and simplicity
A dry, Spanish style sausage with an authentic taste. The Spanish may have invented it but Venetian Meat and Salami have perfected it.
Italian style salami with a touch of natural hickory smoke.
Dry Cured Salami with a Parmesan Crust
Unrivaled aroma and velvety texture make this the king of all Prosciutto. The secret lies in the verdant hills of the Val Parma at an altitude of 2,325 ft. A combination of cool mountain air and 15 months curing puts this prosciutto in a level of its own.
Dry Cured Salami with Red Wine
This beef Salami is a Bosnian version of the famous Hungarian Pick Salami. The taste is almost like Cervelat.
One of finest kinds of Salami are made in Sicily, Italy. This cured meat is a special blend of unique spices and flavors. The recipe for this has been handed down from generation to generation and remains a closely guarded secret. Siciliana Salami is generously seasoned with bold spices, pressed and perfectly aged to achieve a robust flavor like no other.
One of finest kinds of Salami are made in Sicily, Italy. This cured meat is a special blend of unique spices and flavors. The recipe for this has been handed down from generation to generation and remains a closely guarded secret. Masta's famous Siciliano Salami is generously seasoned with bold spices, pressed and perfectly aged to achieve a robust flavor like no other.
This mild all-pork Italian salami is pressed before dry-curing for a firm texture. With its perfectly balanced blend of exotic spices and seasonings, Sopressata Salami delivers the full flavor of an ethnic specialty.
A lean and fine grind of Dry Cured product flattened. This has an authentic Italian flavour.
Italian style salami with a bouquet of red wine peppercorns.
Creamy white cheddar fondue.
Sauteed Prawns with a mild coconut curry butter cream sauce.
P.E.I. Mussels in your choice of Coconut curry cream, Cajun with red wine or Classic - white wine, fresh garlic, tomatoes green onions.
Cold Smoked Salmon, Onion slivers, capers horseradish dill cream cheese on a toasted pizza crust.
Tender organic spinach leaves with Chevre, Prosciutto, Mandarin Oranges a Mango Peppercorn Dressing
Baked Goat Cheese spiked with prosciutto fresh basil.
Agropur Import Collection Camembert is a bloomy rind soft cheese made in Normandy, the region that is renowned for making the best quality milk in France. This bloomy-rind soft cheese has an inviting flavour and is the perfect addition to any culinary experience.
This soft cheese with a bloomy rind is made from pasteurized milk and a hint of cream. Firm and light when young, it becomes tender and flavourful with age. The cheese offers subtle notes of fruit, mushroom and hazelnut and has a creamy, velvety texture.
Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange crust and a mild flavour. The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes.[1] The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today. In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth crust the result of a plastic-coated wrapper.[2] The crust is edible, but is made of wax and detracts from the flavour of the cheese. Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.
Devil's Rock Blue has a complexity of flavor ranging from salty to sweet, with an overall tangy freshness and buttery finish. The Devil's Rock has fewer veins than most blue cheese because it is not speared (pierced with a type of metal needle) as many times during production. When oxygen is allowed into a blue cheese's interior via the piercing, it feeds the blue bacteria (p.roqueforti in this case), which develop into veining. For Devil's Rock, less oxygen results in less veining and a tamer blue cheese. The name Devil's Rock not only hints at the blue's sharp nature, but its angular form pays homage to a well-known geographical marker in the area: Devil's Rock is a granite escarpment that overlooks Lake Timiskaming.
COWS CREAMERY Appletree Smoked Cheddar is created by naturally smoking our COWS CREAMERY Extra Old Cheddar over an 8 hour period. During this time, our Extra Old Cheddar is wrapped with natural Appletree smoke that produces a mouth-wateringly full, smoky flavour
Smoked for four hours in a natural wood smoke, then goes through a cooling period to seal in the cheese flavour and creaminess, and then is smoked for another four hours.
This award-winning favourite is gently cold-smoked using a blend of maple and hickory woods. Infused with a complex, nutty and sweet-smoky flavour.
This semi-soft cheese with a washed rind is made from pasteurized milk. Rich in both history and flavour, OKA needs no introduction. Aged over 35 days in the original cellars of the Cistercian Abbey of Oka, this delightful cheese is eminently desirable. Beyond its legendary aroma, it offers subtle and irresistible nut and butter flavours. Its supple rind varies from yellow straw to yellow-orange in colour. The rustic aroma of the cheese varies from mild to strong, depending on its ripening process. The interior is supple, velvety and creamy and varies in colour from cream to ivory. The term "Oka" was the name of an old Algonquin from the area and is said to mean "golden fish." Produced since 1893, OKA is considered to be the oldest Quebec cheese. It has been made by the Agropur cooperative since 1981, when the cooperative bought the famous Fromagerie OKA from the monks. The cheese owes its existence to Alphonse Juin, a cheese maker originally from France, who advised the monks to make cheese in order to remedy their financial woes and thereby ensure their survival.
We would like to raise a glass to the county of Lancashire: so beautiful, green and packed full of friendly people, warm greetings and fabulous cheese. Lancashire is also the only county to have three cheese within its name: Creamy Lancs the traditional aged between 4 12 weeks. A very creamy, buttery, taste with an eggy nose. Tasty Lancs aged over 12 weeks and up to 18 months this spreads almost like butter - so wonderful it can make your eyes water. Crumbly Lancs this is the 'newbie' and is also known as acid lancs due to its high acid count. Lancashire cheese (or 'Creamy Lancs') is made by blending the curds from 2 or 3 separate days, milling and pressing into traditional moulds.
Bonjour Wensleydale! Wensleydale cheese was first made by French Cistercian monks who had settled in the little village of Wensleydale. At that time, Wensleydale was a blue cheese with the white variety, little-known. Nowadays, the opposite is true, with blue Wensleydale now rarely seen. When the French monastery was dissolved in 1540 by the masterful Henry 8th, local farmers continued making the cheese up to the Second World War, during when most milk in the country was used to make "Government Cheddar". Thankfully Wensleydale is now produced in playful amount for us all to enjoy. A mild, creamy cheese with a fresh, clean flavour and a honeyed aftertaste
Double Gloucester is a traditional, full fat, hard cheese made from pasteurized or unpasteurized cows' milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the City of Gloucester. The double variety has a smooth and buttery texture, rich and nutty yet mellow flavor and apricot color thanks to the addition of annatto plant extract. Vegetarian rennet is used and the cheese is aged for at least 4 months. If the cheese is allowed to age further, it will develop more complex and nutty flavors. Moreover, the texture tends to become very hard and flaky. Double Gloucester participates every year in the Cooper's Hill Cheese-Rolling and Wake where buyers jump on the cheese to evaluate its quality and sustainability.
Award-winning Cello Riserva Hand Crafted Asiago is made in small batches using cheese making methods steeped in Italian heritage. Each wheel is carefully crafted and aged for 14 months, developing a pure authentic flavor. A buttery cheese with a hint of tang, Cello Riserva Hand Crafted Asiago is mild yet assertive, boasting a nutty depth with a piquant note.
Product Details: Flavor Description: Complex flavors, aroma is of fruit and toasted nuts. Firm texture with rich, full bodied flavors and a tangy bite at the end. Format- 10kg wheels (approx. weight) Aged for at least 1 year Vegetable Rennet used All Natural No colour added Made with unpasteurized Milk- The milk is lightly heated in a process called thermalization, which preserves the microorganisms and enzymes in raw milk that give cheddar its characteristic flavour. Wheels are matured at a temperature of 10-12 degrees Celsius and a humidity level of 90% Avonlea Clothbound Cheddar is lovingly wrapped and turned with care as it ages over 14 months. This cheese is filled with the flavor of Prince Edward Island The cloth, which is applied to the exterior of the Avonlea Cheddar wheels, allows the cheese to breathe resulting in a rich, robust flavor. The Story: Avonlea Clothbound Cheddar has its roots from the Orkney Islands, which is north of Scotland. Avonlea Clothbound Cheddar is aged for at least one year and is made from the milk of cows from the rolling countryside of Prince Edward Island, by the maker of COWS Ice Cream All our milk comes from small local farms around P.E.I. and given that no point on the island is ever more than 20 miles or so from the sea, with the salt air and the iron-rich red soil, all these things combine to add flavor and quality to the product. Awards: In 2012 Avonlea Clothbound Cheddar was awarded 2nd prize at the American Cheese Society Conference in Raleigh, NC. In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the American Cheese Society Conference in Montreal, QC In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the Canadian Cheese Grand Prix in Toronto, ON. In 2009 Avonlea Clothbound Cheddar was awarded GOLD at the American Cheese Society Judging and Competition in Austin, TX. In 2008 Avonlea Clothbound Cheddar was awarded SILVER at the American Cheese Society Judging and Competition in Chicago, IL
Fully matured sharpness and flavour with a dry but rich, crumbly texture. Will exhibit salt granules and crystals. Sharp aroma.
This internationally acclaimed goat milk cheddar was first introduced in 1989 and has won several awards over the years. Chèvre Noir's brick shape is encased with black wax, which protects the ivory, crystalline interior. Firm, dense and flaky in texture, the paste melts in your mouth with converted lactose sugars lending hints of crunch. This sharp, full-flavoured cheese has nutty, buttery and even herbal notes. It is made using vegetarian rennet (non genetically modified microbial enzyme). It is aged for a minimum of one year.
BellaVitano combines the rich and creamy flavor of a young Cheddar cheese with the savory, crystalline crunch of a premium aged Parmesan rubbed with freshly roasted espresso. USA - COW
Bearing strong resemblance to Parmigiano-Reggiano, Grana Padano is made throughout the Po River Valley in northeastern Italy. Produced from the raw cows' milk of two milkings, which is then partially skimmed, Grana Padano is cooked twice and bathed in brine before it is left to age. The resulting rind is firm, waxen and deeply straw-colored, protecting a fragrant, dry, flaking paste with sweet, nutty flavor that is never tangy. Grana means ''grain'' and, as the name implies, the cheese has a fine granular quality with a sweet, nutty little bite. Aged 20 months. Italy Barolo
Beemster Classic is regarded in the Netherlands as the signature Dutch cheese. Its complex taste is developed through natural aging for over 18 months in historic cheese warehouses. Famous for its creamy texture and smooth, balanced flavor, Beemster Classic is amazing by itself or can be paired perfectly with a wide variety of wines from around the world. A true tradition in cheese making. Beemster Classic and port-wine, an award winning combination
Rich and creamy flavor of a young Cheddar cheese with the savory, crystalline crunch of a premium aged Parmesan soaked in fine Merlot adding hints of berry and plum to a rich, creamy cheese with nutty, fruity flavors. USA - COW
2006 World Cheese Award Silver Winner. This Red Leicester with chillies & crushed pepper will spice up your offering.
Romao or queso al romero in Spanish which means cheese with rosemary, is an artisanal sheep's milk cheese from La Mancha in Spain. This aged gourmet cheese is related to the Manchego cheese. Romao is hand-rubbed with oil and fresh rosemary and aged in caves for 8 months. The oil and rosemary permeates the cheese and complements its full flavor. The result is a firm chewy cheese with a complex flavor with a finish of rosemary.
Romanello with the exception that peppercorns are embedded in the cheese to provide a delectable taste. Romanello cheese features a yellow rind, an ivory interior and a taste that starts out mild and tangy and gets more piquant as it ages.
Ubriaco Prosecco is a traditional, Italian cheese made in northern Italy's Veneto region. Affectionately called "drunken cheese", it is bathed in gallons of dry and sparkling Prosecco wine along with skins, seeds, and leftovers from the wine making process to extract the unique sweet, delicate aroma of the wine and complex flavours. An unpasteurized cow's milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine. Made from unpasteurized cow's milk Country of origin: Italy Region: Veneto Type: hard, artisan Fat content: 40% Texture: crumbly and firm Rind: washed Colour: yellow Flavour: fruity, full-flavored Aroma: floral Vegetarian: no Producers: Luigi Guffanti 1876 s.r.l. Synonyms: Formaio Embriago, Ubriaco Prosecco, Ubriaco al Prosecco, Prosecco drunk cheese
Air-dried spicy salami made from and cured with the spices, wine, and herbs. Cacciatore literally means hunter and the folklore states that hunters used to carry this small salami in their pack and eat several pieces for sustenance during the hunt.
Dry spicy cured old world sausage is made from the finest pork and seasoned to perfection in the true Citterio style.
Salami Casalingo, or salami di casa, translates into "the salami of the house" or "household salami," and is derived from the Italian tradition of each household producing its own salami. The popularization of this version of household salami emerges from the Creminelli's province of Biella, thanks in no small part to the Creminelli family, which has been producing it for several generations. It is well-known for its simple and natural ingredients. A small quantity of salt, pepper, and spice is all that is needed to enhance the remarkable quality of the pork. It does not have a strong, overbearing taste, and this is the secret of its success: sweetness and simplicity
A dry, Spanish style sausage with an authentic taste. The Spanish may have invented it but Venetian Meat and Salami have perfected it.
Italian style salami with a touch of natural hickory smoke.
Dry Cured Salami with a Parmesan Crust
Unrivaled aroma and velvety texture make this the king of all Prosciutto. The secret lies in the verdant hills of the Val Parma at an altitude of 2,325 ft. A combination of cool mountain air and 15 months curing puts this prosciutto in a level of its own.
Dry Cured Salami with Red Wine
This beef Salami is a Bosnian version of the famous Hungarian Pick Salami. The taste is almost like Cervelat.
One of finest kinds of Salami are made in Sicily, Italy. This cured meat is a special blend of unique spices and flavors. The recipe for this has been handed down from generation to generation and remains a closely guarded secret. Siciliana Salami is generously seasoned with bold spices, pressed and perfectly aged to achieve a robust flavor like no other.
One of finest kinds of Salami are made in Sicily, Italy. This cured meat is a special blend of unique spices and flavors. The recipe for this has been handed down from generation to generation and remains a closely guarded secret. Masta's famous Siciliano Salami is generously seasoned with bold spices, pressed and perfectly aged to achieve a robust flavor like no other.
This mild all-pork Italian salami is pressed before dry-curing for a firm texture. With its perfectly balanced blend of exotic spices and seasonings, Sopressata Salami delivers the full flavor of an ethnic specialty.
A lean and fine grind of Dry Cured product flattened. This has an authentic Italian flavour.
Italian style salami with a bouquet of red wine & peppercorns.
Creamy white cheddar fondue.
Sauteed Prawns with a mild coconut curry butter cream sauce.
P.E.I. Mussels in your choice of Coconut curry cream, Cajun with red wine or Classic - white wine, fresh garlic, tomatoes & green onions.
Cold Smoked Salmon, Onion slivers, capers & horseradish dill cream cheese on a toasted pizza crust.
Tender organic spinach leaves with Chevre, Prosciutto, Mandarin Oranges & a Mango Peppercorn Dressing
Baked Goat Cheese spiked with prosciutto & fresh basil.
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