BLEUBRY CHEESE

200gr  / 10.50

Triple Cream Brie Cheese with Blue Veins

A smooth version of the blue cheeses; frank and delicate; creamy, not too salty; a product of the marriage between brie and blue cheeses. 

LE CENDRILLON CHEESE 125gr  / 9.25

Semi-soft surface ripened goat cheese

Crowned Best Cheese in the World at the 2009 World Cheese Awards. Vegetable-ash-covered cheese with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age.

CANTONNIER CHEESE

150gr  / 10.00

Firm surface ripened cheese with washed rind

Cantonnier is a firm cheese, uncooked and surface ripened with a washed rind. It distinguishes itself with its effervescent flavour, reminiscent of fruity cream and fresh apples.

SIR LAURIER CHEESE

170gr  / 10.25

Soft surface ripened cheese with washed rind

A pioneer in the category of soft ripened washed rind cheese, the Sir Laurier features a slightly wrinkled, shiny rind of a more or less reddish colour, depending on the ripening stage. This creamy, smooth, light beige cheese becomes even more supple when served at the height of its maturity, and exudes an expansive, penetrating aroma that is both full and clean. Its full-bodied flavour literally melts in your mouth. This delicious treat of a cheese is sure to delight you. 

CAPRANO CHEESE

180gr / 10.25

Firm ripened goat cheese

Goat cheese, tender texture with many small holes, smooth, delicate, natural rind and taste of goat butter with no bitterness.

CENDRE DE LUNE CHEESE 200gr / 10.25

Ash covered triple cream brie cheese

Soft surface-ripened cheese, with a fine velvety surface covered in plant ashes. This cheese releases fresh mushroom aromas ending with buttery flavours. It's slow maturation progresses from the outside inwards to develop a perfectly creamy texture. Delicately acidic when young, through ripening it develops hot milk and creamy aromas.

PROSCIUTTO 95gr / 9.75

The minimum standard for the pork that is sourced from farms in southern Ontario, is 3rd party verified to be humanely treated from farrow to finish, and naturally raised without ever administering anti-biotics or growth promotants to the animals. The hogs are fed a 100% vegetarian diet and we ask the farmers to select heavier more mature hogs that are at least 10 to 12 months old. The animals are crate free and have access to pasture where permissible.

LONZA 80gr / 9.75

The term lonza can be used to describe any large cut. The Lombattina or Lombo specifically refers to the centre cut pork loin. The cuts are sea-salt preserved, then seasoned with a delicate blend of garlic, white pepper and rosemary with hints of sage and air-dried for a minimum of 5 to 6 months then brought to market. Like the prosciutto, this Lonza is aged with skin on.

COPPA 80gr / 9.25

Capocollo or also know as Coppa is a well marbled piece of meat. It is the continuation of the pork loin found under the shoulder blade and continues to the collar of the hog. Copocollo literally translates “top of the neck”. When received, the shoulders, the cuts are trimmed and sea-salt preserved, then seasoned with a delicate pepper blend and air-dried for a minimum of 4 to 6 months before brought to market.

BRESAOLA 80gr / 9.00

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.