Wine

South Australia

Cheese

Québec

Pasteurized | Goat | Soft

Creamy & tangy with delicate caprine aromas 

In 2011, the now highly decorated master cheesemaker, Simon Hamel, founded L’Atelier Fromagerie. For 10 years prior, he’d been working & studying alongside other expert cheesemakers in both France & Québec. Using production facilities rented from colleagues & friends, he perfected his version of handcrafted artisan cheeses inspired by Loire Valley chevres. L'Archibuchette is a triumph of this admirable pursuit, a snow-white, naturally wrinkled, elegant log. This exterior, ubiquitous to this style, ripens the cheese from the outside in, creating a signature texture that transitions from a fudgy core to a supple creamline under the delicate rind. It offers delicate lactic & caprine notes, with hits of hazelnut & fresh cream.

Wine

Austria

Cheese

Netherlands

Pasteurized | Goat | Semi-Firm

Smooth, sweet, brown butter

Beemster Goat is a masterclass in approachable elegance, crafted according to traditional Dutch methods. Just like the cow's milk used in Beemster’s other cheeses, the goats that produce the milk for this cheese graze on the UNESCO World Heritage site, the Beemster Polder, whose pastures are incredibly fertile, producing the highest quality Dutch milk. The cheese is aged for around 4 months at Beemster’s historic warehouses. While newer cheesemakers have disrupted the market with a controversial "flavour-first" approach, using proprietary starter cultures to fast-track aging, Beemster explicitly rejects this method. This Gouda lets its pristine milk quality do the talking. The result is an ivory interior that is remarkably smooth & pliable, dotted with fine crystals. It delivers an incredibly clean, full-flavoured profile defined by sweet notes of brown butter and zero gamey finish. It stands as the ultimate gateway for anyone looking to rediscover goat's milk cheeses.

Wine

South Australia

Cheese

Québec

Unpasteurized | Cow | Firm

Tart, tangy, & textural

Fromagerie Perron was founded in 1890, when cheddar was Canada’s fourth largest export behind furs, cod, and lumber. They’ve spent over 130 years preserving this heritage and the historic craftsmanship of the Saguenay–Lac-St-Jean region. The recipe for this four-year-aged cheddar remains entirely unchanged since those early days, always produced with unpasteurized cow’s milk.Described as deeply sophisticated, it shows the typical characteristics of a brilliantly crafted, old-school North American-style cheddar, yielding a friable, crumbly texture populated with prominent pockets of crystals. It treats the palate to a vibrant, tart, and savory complexity seamlessly balanced by a surprisingly rich, creamy mouthfeel.

Wine

France

Cheese

Québec

Pasteurized | Ewe | Soft

Herbaceous, briny, & crumbly

The story of Fromagerie Moutonnière is the story of founder Lucille Giroux's feta; the first cheese they produced in the early 90's & likely the very first ewe's milk cheese produced in Quebec. Storing & aging feta in brine is a must, it lends a distinctive salty/tangy flavour and also makes it incredibly shelf-stable. This stability was important when Lucille was dialling in the milking schedule for her newly imported flock of Fries Melkschaap ewes. Her priority was always to maintain the flock's happiness by raising them as naturally as possible, but this also meant the flock was subject to large seasonal variations in milk production. Feta, a cheese that is stable, ready to eat, & could be made in large or small batches, was the perfect first Fromagerie Moutonnière cheese.

Wine

Spain

Cheese

Ontario

Pasteurized | Cow | Firm

Nutty, toasty & savoury

Inspired by legendary European alpine classics like Gruyère and Appenzeller, Handeck is a spectacular, award-winning testament to old-world heritage and Canadian terroir. Founder Shep Ysselstein honed his cheesemaking craft in the Swiss mountain town of Handegg before bringing his skills home to Gunn’s Hill Artisan Cheese. Handcrafted using traditional Swiss methods, this hard, alpine-style cheese is produced with top-tier milk exclusively sourced from the family farm. Aged on pine wood planks for two full years, it develops a firm, compact paste with an intensely deep and savoury flavour profile defined by rich, toasted, and intensely nutty notes.

Wine-ish

Basque Country

Cheese

Spain

Pasteurized | Ewe | Firm

Fiery; oily & nutty like roasted almonds

It all starts with Spain’s most famous cheese, Manchego, which accounts for over a third of the country's traditional cheese production. Manchego-style cheeses originate in the rocky, arid central plateau of La Mancha, where resilient Manchega ewes thrive in a landscape where cows just can’t hang. Oveja Inferno is this classic cheese with a fiery, modern twist. Before ageing for five to six months, each wheel is infused with a vibrant blend of red peppers, paprika, and cayenne. Visually striking, the firm paste is marbled with brilliant orange streaks. It treats the palate to a lingering, fiery kick of spice that seamlessly balances with the naturally rich, oily, and nutty sweetness the region's sheep's milk is celebrated for.