Explore Canada’s fine cheeses with us. Let’s celebrate our country’s small-scale farms and producers who use traditional methods to make this country’s cheese culture proud. Grab an aged, ripened wedge that gives these cheeses complex flavour, including some hand-washed with whisky, and even those made by monks!
Dig into the best Canada has to offer:
Black River Maple Cheddar
From Prince Edward County, ON
Louis d’Or cheese from Fromagerie Du Presbytère
from Sainte-Elizabeth-de-Warwick, Québec
Bleu Bénédictin, Frère Jacques and Fontina cheeses
from The Benedictine Abbey of Saint-Benoît-du-Lac, Québec
Moonshine from Stonetown Cheese
based out of St. Mary’s, Ontario
Natural Pasture’s Comox Brie
From Vancouver Island, B.C, Ontario
Avonlea Clothbound Cheddar
Based on Prince Edward Island, COWS creamery began making Cheddar Cheese in 2006. An integral part of their dairy products is the P.E.I milk from small local farms as it adds flavour and quality to their cheeses.
Baluchon
The dairy farmers of Centre-du-Québec have been producing organic cheese and dairy products since 1986. Named Best Canadian Cheese in 2014 at the Canadian Cheese Awards.
Any way you slice it:
Savour any one of our Canadian artisan cheeses with these tasty takes:
- Build your best cheeseboard with these top tips
- Try some Blue Bénédictin on your next burger
- Give this twist on a traditional fondue a whirl
subject to availability
