3 for 15.00, 5 for 23.00 or 7 for 31.00

poplar grove double cream camembert, okanagan, bc
milk: cow – soft ripened camembert style cheese that is made with local cow's milk enriched with cream.
The palate is very soft and sweet, and pairs very well with big reds.

marcella, saltspring island bc
milk: goat – cheese the texture is a little firmer, although it appears to be a soft ripened cheese.
Because of its rounded flavour and lack of acidity common in fresh goat cheese, it is a great match for red and white wine.

saint maure caprifeuille, loire, france
milk: raw goat – this cheese is hand ladled in the traditional fashion to ensure the texture is the desired density. It has a natural crust and a firm interior. The taste is rounded and slightly earthy.
It is a perfect match for wines of the Loire: vouvray, sancerre, etc., but it also works well with many reds.

compté montagne extra, compté france
milk: raw cow – this cheese is made in the summertime, when the cows are grazing above 1300 meters. This ensures the highest quality of milk, with the best possible flavour- alpine grasses and flowers grow in the high meadows, adding dimension to the flavour. It has been aged for at least 18 months, enhancing the flavours even further. The nutty flavour of this traditional mountain cheese is a natural compliment to both red and white wines.

morbier, compté france
milk: raw cow – semi-soft, with a layer of edible ash in the center. the ash separates the curd made from the morning milking from evening milking. one story about the origin of the ash layer is that a cheese was accidentally dropped on the floor between milkings. It has an ivory interior, and a greyish-brown or slightly orange rind. The flavour is slightly fruity and aromatic and pairs with light fruity reds, beaujolais.

munster, alsace, france
milk: cow – this traditional cheese is rubbed by hand with a solution of rock salt and water this helps the growth of bacteria, giving a strong flavour to the cheese and preventing mold.
In alsace, munster is often eaten with baked potatoes and finely chopped onions.
It pairs well with beer and wines from the alsace region, gewürztraminer or pinot Noir, even full-bodied reds such as cote-Rotie or chateauneuf-du-Pape.

le montagnard, alsace, france
milk: pasteurized cow – this is a partially washed rind cheese from the Vosges mountains near Alsace. It has a pleasant earthy flavour without any sharpness at the finish.
The texture is very creamy and the cheese has a very delicate, totally edible rind.
It pairs well with pinot Noir.

manchego, spain
milk: sheep – it is the best known and most widely available Spanish cheese.
It is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour.
It ranges from mild to sharp, depending on how long it has been aged. manchego can be served with olives, sun-dried tomatoes, crusty bread and a robust red wine, such as rioja or a dry sherry. It is equally enjoyable as a snack or dessert with fruit.

saenkanter gouda 5 year old, holland
milk: raw cow – this cheese is aged at least 4 years, and has all the benefits of a long aging process. The pate is caramel coloured, and very intensely flavoured.
As with all aged cheese, the pate is flecked with small crystalline bits that are part of the protein in the milk, that change form as they age. This cheese needs no accompaniment, as it is so spectacular on its own, but is fabulous with port.

organic blue gouda, holland
milk: organic cow – this cheese is made from very high quality organic milk, as the taste of the cheese is rich and grassy, with the blue taste coming in only on the finish.
The bleu veining is even throughout, but the taste is never overwhelmingly strong, rather slightly earthy, piquant and creamy. Pairs nicely with zinfandel or shiraz.

** prices subject to change without notice