Comté, from the Haut Jura, is a firm cheese with few small openings made from raw cow's milk harvested from the Montbéliarde breed of cows. Around 450L of milk...

Affiné 4 mois, ce fromage fermier à pâte ferme est certifié biologique. Il présente des arômes floral et fruité marqués. Le Chemin Hatley tire son nom d’une route qu’empruntait autrefois les diligences...

Firm ripened cheese Ingredients: raw cows milk, sea salt, bacterial cultures, rennet Made in Canada 150g

Ingredients: pasteurized cow milk, sea salt, rennet, bacterial cultures Made in Canada 140g

Cradled by the St. Lawrence River some seventy-five kilometres from Quebec City is Canada's largest artisanal cheese cooperative, Fromagerie Île-aux-Grues. This acclaimed island co-op has been producing artisanal cheeses in...

Le canot à glace; l'unique moyen de traverse du Saint-Laurent à l'époque. Goût relevé, typé de noisettes et notes fruitées. Fait de lait non pasteurisé exclusivement de l'Isle-aux-Grues Ingrédients: lait non pasteurisé,...

Cradled by the St. Lawrence River some seventy-five kilometres from Quebec City is Canada's largest artisanal cheese cooperative, Fromagerie Île-aux-Grues. This acclaimed island co-op has been producing artisanal cheeses in...

Jeune cheddar de chèvre à la texture souple et aux arômes lactiques doux. Ingrédients: Lait de chèvre pasteurisé, cultures bactériennes, sel et enzyme coagulantes. Produit du Québec, Canada 160 g

This cheese proudly bears the name of the family ancestor Alfred (the farmer) Bolduc. It is a farm cheese made of organic raw milk, cook pressed cheese, curded on wood...