5 BrothersAn all time favourite we like to describe as a cross between a gouda and a Swiss alpine cheese. Moderately sharp with a nice long nutty finish. By Gunn's Hill Artisan Cheese in Woodstock, Ontario. Sold in 200 g or 300 g wedges. (Note: product photos are not intended to depict any particular size wedge.)

Its distinct sense of place comes from the Brown Swiss cows whose milk is used: grazing freely through wild Alpine pastures and forest clearings all summer long

Top Shelf Preserves trims the scapes and pickles the tender shoots in a pickle brine accented with Sriracha and chilis

~150 g wheels

A rustic unpasteurized sheep-milk cheese from the French Pyrenees

We carry three expressions: Zamburiñas (small scallops from Rías Baixas caught using traditional methods that preserve the seabed)

tantalizingly salty

aged cheese based on Red Leicester with real attitude

This cheese takes its name from Demoiselles Butte

No other butter is the same

Approximately 100 g

A delightfully soft and flavourful cow's milk cheese from the Jura Mountains in France

Hornbacher has earned the nickname “baked potato cheese” because it reminds some folks of oven-baked buttered spuds