Grey Owl – A soft goats milk cheese with a vegetable ash rind. Pasteurized milk sourced from a single goat farm. Fromagerie Le Détour in Notre-Dame-du-Lac, Quebec. Vegetable Rennet. 2012 American Cheese Society Award Winner.
“If the cheese world held a beauty pageant, Grey Owl could sweep all categories.” Sue Riedl, The Globe and Mail.
More of our in store Soft Cheese:
Chateau de Bourgogne: A rich buttery traditional brie. Pasteurized Cow Milk. Burgundy, France.
Laliberté: triple cream, bloomy-rind cheese, made with whole organic cow’s milk.
SOEUR ANGELE: (once known as Doux Peche, renamed for a Quebecois nun famous for her cooking shows and books) Soft, pasteurized cow and goat’s milk, surface-ripened.
Riopelle de L’Isle: A soft triple-cream cheese with a bloomy rind made from unpasteurized cow’s milk.
Goat Brie: Fresh Goats milk surfaced ripened. Woolwhich Dairy On. Rennet Free.
Brebis Rousse D’Argental: Pasteurized Sheep’s milk cheese from the Rhone-Alps region of France. Savoury, creamy, nutty and complex. Aged six weeks.
Bleu d’Elizabeth – Organic raw cows milk blue cheese that usually convinces non-blue cheese types to cross over to the blue side. A truly farmstead cheese, sourced from a single family farm at La Fromagerie du Presbytère, située à Sainte-Élizabeth de Warwick dans la région du Centre-du-Québec. 2013 Canadian Grand Prix award for best Blue Cheese.
Watch the video about La Fromagerie du Presbytere “It Takes a Village” filmed by Junction area resident John Gallaro.
More of our in store Blue Cheese:
TIGER BLUE: Pasteurized cow’s milk, blue-veined cheese with a natural rind from Poplar Grove in the OkanaganValley. Sharp and peppery!
The Big Smoke: Hickory and Apple Wood Smoked Blue Cheese. Pasteurized cow’s milk. From Benedictine Abbey of Saint-Benoît-du-Lac, Quebec; smoked in Ontario.
Highland Blue: Aged Sheep’s Milk Blue Cheese from Lanark, On.
Stilton Thomas Hoe Special Reserve: Pasteurized cows milk, vegetarian rennet. Considered by many as the “Authentic” Stilton. Aged 9 weeks. Melton Mowbray, England.
Tania Toscano: A Pecarino Style Italian cheese (pecora translates to sheep from Italian) . Only local seasonal milk from humanely treated sheep is used to produce this earthy, crumbly mainstay at The Junction Fromagerie.
More of our in store Firm Cheese:
Aged Farmhouse: a firm, grass-fed cow’s milk, naturally raised in the Pacific rain soaked regain of ComoxValley, Vancouver Island, B.C.
Alpindon: firm, cave-aged cheese made from unpasteurized organic cow’s milk. Vegetarian Rennet. Kootenay Alpine Cheese Co., B.C.
Zamorano: Raw Sheep’s Milk. Aged six months and rubbed with olive oil giving it a dark texture. Slightly creamy, sweet and nutty. Zamora, Spain.
Golden Blyth: hard, pasteurized goat’s cheese, aged 5 months. From Blyth Ont.
Mountain Oak Gouda: semi-firm, farmstead, pasteurized cow’s milk gouda. From New Hamburg, Ont. First Place – 2015 British Empire Cheese Competition.
LOUIS D’OR: firm, organic, raw cow’s milk cheese with a washed rind. *Winner Caseus d’Or at Le Concours des Fromages du Quebec 2010. From Sainte-Élizabeth de Warwick, Québec.
Comté Reserve Arnaud: Raw cave aged cows milk from the Jura Mountains of France. Aged 18 to 24 months.
Le Mont-Jacob: Surface ripened texture with a delicate odour and flavours of fruit and hazelnuts. Pasteurized cows milk cheese from Fromagerie Blackburn, Quebec. Gold medal winner at 2011 World Cheese Competition.
“Le Mont-Jacob: Rich, flavourful cheese that deserves some better PR” SUE RIEDL, The Globe and Mail.
More of our in store Semi Soft Cheese:
DOUANIER: Semi-soft, surface-ripened, pasteurized cow’s milk cheese with a washed rind and a line of ash running through the centre. Quebec.
Niagara Gold: Oka style semi-soft, washed rind cheese fashioned after recipes developed by the Trappist Monks of the LoireValley. Pasteurized, Guernsey Cow’s milk. From Upper Canada Cheese Company, Jordan Station, Ontario.
Bonnechere: semi-firm,toasted rind, cooked, lightly pressed, raw ewe milk. Moderate aroma of smouldering wood. Back Forty, Lanark Highlands, Ontario.
1608: semi-firm, washed-rind cheese made from thermalized cow’s milk, aged 2 months. A few hundred head of cattle imported from France between 1608 and 1670 gave birth to the Canadienne breed. Of the estimated 500 000 head herd in 1900, less than 500 remain today. They were reintroduced in Charlevoix, Quebec in 2007.
Avonlea Clothbound Cheddar: is produced from unpasteurized cow’s milk on Prince Edward Island (P.E.I.). Head cheesemaker, Armand Bernard, makes Avonlea to a traditional cheddar recipe from the Orkney Islands, off the north coast of Scotland. Milk for Avonlea comes from several small local Holstein herds located on P.E.I., the average herd size of which is about 40 cows. In 2011 Avonlea Clothbound Cheddar was awarded 1st prize at the Canadian Cheese Grand Prix in Toronto, ON.
Avonlea Clothbound Cheddar SUE RIEDL The Globe and Mail.
More of our in store Cheddar:
Black Truffle: Cow’s milk, heat-treated cheddar with Italian Black Summer Truffles. Bothwell, Manitoba.
Applewood Smoked 2 Year Cheddar: Naturally smoked cheddar made with unpasteurized cow’s milk from Cow’s Creamery in P.E.I.
Lindsay Bandaged Goat Cheddar: Pasteurised goat milk, 1 year. Royal Winter Fair Grand Champion, American Cheese Society 1st place. Lindsay, Ont.
L’Ancêtre Cheddar: organic raw cow’s milk cheddar aged 5 years. Benacour, Quebec.
Pine River Caramelized Onion Cheddar: fresh thermalized cows milk. From Ripley Ont.
Horseradish Cheddar: firm, Pasteurized cow’s milk cheddar infused with horseradish. Bothwell, Manitoba.
Maplewood Smoked Cheddar: 2 year, heat-treated cow’s milk cheddar, naturally smoked with Maple. From Bothwell, Manitoba.
Cows Creamery Cheddar: Firm cheese naturally aged 12-18 months. Made with unpasteurized cow’s milk from P.E.I. Winner of the 2009 Canadian Cheese Grand Prix!