Some of our current favorites are Grey Owl, an ash-covered, soft goat cheese, and Magie de Madawaska, a soft, creamy delight in the style of Pont-l’Évêque. Both are from the Fromagerie Le Détour. We also like the triple crème Brie-style Riopelle de l’Isle and the excellent aged Cheddar de l’Île-aux-Grues, both from the Fromagerie de l’Île-aux-Grues.
From Prince Edward Island, home of Anne of Green Gables, comes Avonlea, a magnificent two-year-old unpasteurized clothbound cheddar with bright, fruity tones of pineapple and citrus.
Our most popular cheese is a soft, creamy chèvre, which comes from the Okanagan Valley in BC’s interior. Also, our house-made cider-marinated camembert is sought after. We have been making this according to an old Normandy recipe for close to 20 years now. We use a triple crème from Quebec and marinate in scrumpy cider made right here on Vancouver Island at the Merridale Ciderworks. As far as I know, we are the only ones in Canada making anything like this.
Feature Photo Credit: Peasant Cheese Shop