CHEESE BOUTIQUE
This premium cheese features the unique Parmesan flavor and creamy Cheddar texture of our signature BellaVitano cheese – soaked in New Glarus Raspberry Tart Ale to bring out the fruity notes of the cheese.
Easily recognizable by its octagonal shape, this cheese is made from pasteurized cow’s milk in the village of Monts du Velay. It entices you with its naked butteriness and delicate sharpness. Mild in flavor and not too salty in comparison to other blues, St. Agur appeals to many palettes. Every bite is sinful! 
Bleu des Causses is made in the heart of the stark limestone country known as Les Causses in the Rouergue, France. A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves ventilated by "fleurines", natural chimneys, formed in the cliffs. It is these "fleurines" that allow the cheese to blossom and develop the aroma of the region. The taste is soft and savory, reminiscent of summer pastures. In the winter this taste is more pronounced.
This French gem is in the classic Normandy tradition of triple crèmes; the texture is rich and creamy while also being lighter and fluffier than in many cheeses of the style. The flavour is light, fresh, and with mushroom and hay notes.
"If Cheddar is the little black dress of Canadian Cheese, than Chevre Noir is the Chanel classic with a twist" (The Globe and Mail)Made from goat's milk, Chevre Noir is very different from other chevres because it is actually more similar to a cheddar than anything else. The white cheese is covered in two layers of black wax and has a distinctive flavor with hard, crumbly yet smooth textures.
This spectacular cheese claims its name from the man who was known as one of Canada’s earliest and most renowned environmentalists. Visually, the ash covered rind presents itself so well that you might not want to consume such a beautiful looking cheese. His goat’s milk cheese offers an interior paste that is white, firm and dense and transforms into a soft, crumbly texture in the mouth, while also offering pleasingly sharp, lemony flavours. It begins to soften with age, especially near the rind, so hesitate to eat it only as long as you can.
For true horseradish lovers! The biting pungency of horseradish is skillfully tamed by the smooth nuances of this youthful cheddar. Enjoy the richness of this creamy cheddar with a potent bite. 
With a signature line of ash through its centre, Le Douanier can be spotted by cheese lovers from a mile away. Winner of the Grand Champion award at the Canadian Cheese Grand Prix in 2004, this cheese offers a dense but supple texture with notes of fruit and nuts and a characteristic tangy quality that carries into its finish.
Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. Made from whole milk of the Manchega sheep raised in the "La Mancha" region, this cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy. 
Semi-soft and golden, Niagara Gold is an homage to the washed rind French cheeses of the Loire valley. Made from the rich milk of Guernsey cows, this cheese has a smooth buttery flavour which transforms into a mellow earthy, nutty flavourA Quebec classic originally made by Trappist monks, this cheese distinguishes itself by its superb straw-coloured rind that is dotted with mushroom pieces. Oka with mushrooms exquisitely mixes the characteristic flavour of the Oka with that of wild mushrooms and truffles. A refined masterpiece!
A creamy semi-hard cheese lined with the classic Guinness Stout beer from St. James Gate in Dublin. An incredible marbled look and a unique taste!
Named after the city of Dublin, this cheese combines the sharpness of mature cheddar, the nuttiness of Swiss cheese, and the bite of Parmesan. 
Bathed in the cool smoke from smoldering pure maple wood, this cheese has lovely smoky flavour that complements the complex, nutty taste of this aged cheese. 
A blend of spicy ginger pieces with the sweetness of mango in a creamy White Stilton.