Known as the ‘king of cheeses and cheese of kings’ in France, Brie de Meaux was also popular with emperors. According to legend, it was the favourite cheese of Charlemagne in the Middle Ages, who was introduced to the cheese by the monks of Abbaye de Jouarre, who made it. Protected by a PDO, the cheese must be made with raw milk in the Brie region (now mainly Seine-et-Marne and Île-de-France) 30 miles east of Paris. The coagulation temperature must not exceed 37°C and the curd is ladled into moulds by hand using a scoop-like tool called a pelle à Brie. This stops it from breaking up and helps retain moisture. The cheeses are salted after they drain and acidify in the moulds.
The 14 Arpents is a farm cheese made from the whole milk of the Brown Swiss cows. This square-shaped cheese is creamy and covered with a wonderful ora..
7 Year Old Cheddar- Le Silo
Made in Quebec, a well-balanced sharp, savoury and crumbly cheddar aged for seven years silo redesigned specifically for ..
Tomme d'Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. This deep golden cheese has..
Albert’s Leap Brie is a type of cheese produced in Vaughan, Ontario by Quality Cheese Inc. It is named after Albert, a French cheese maker who moved t..
The 14 Arpents is a farm cheese made from the whole milk of the Brown Swiss cows. This square-shaped cheese is creamy and covered with a wonderful ora..