Quebec 

Soft | Pasteurized | Goat

Light, smooth, & creamy, with a delicate tang.

'Beurrasse' means the act of buttering something, a perfect name for this bright white, spreadable unripened cheese. It's made by Fromagerie Ruben Bleu, one of the first producers of artisanal goat's milk cheeses in Quebec, wo've been handcrafting their cheeses since the early 1980s. A simple yet satisfying cheese to make, after being inoculated with bacteria & rennet, the milk is simply left at room temperature to coagulate. When the texture looks like smooth yogurt, it is drained for 24hrs then seasoned, packaged, and shipped to Cavern.

Quebec

Firm | Raw | Cow

Tart, tangy, & textural.

A classic North American cheddar. Aged 4 years, presenting prominent crystalization. Fromagerie Perron was founded in 1890, when cheddar was Canada's 4th largest export behind, furs, cod, & lumber. Specializing in cheddar & cheese curds, their cheeses stay true to original recipes, winning them numerous awards over 125 years of production. 

France
 

Soft | Pasteurized | Cow

Piquant & intensly creamy.

Saint Agur is a double creme, blue veined cheese. It's defined by salty & creamy notes. Made in the village of Beauzac, in the mountainous Auvergne region of central France. Saint Agur’s unique, incredibly soft creamy texture is achieved by using whole milk and cream giving it a butterfat content of ~60%. Aging for a minimum of 60 days allows for a lightly piquant & salty flavour. 

Netherlands

Firm | Pasteurized | Cow

Butterscotch caramel fudge.

A Typical Dutch gouda. During its 18 months of aging, pockets of tyrosine crystals form in the smooth paste. Sweet, caramelized notes define this cheese. The little town of Lutjewinkel in North Holland is known for its large cheesery, which sources milk from local dairies. To achieve a gouda's distinctive, sweet taste, curds are scalded and then washed to remove whey & lactic acid.

Ontario

Firm | Raw | Cow

Both natives from Switzerland, Hans & Jolanda Weber’s dream was to produce their own farmstead cheeses inspired by the Swiss greats. In 1996 they moved with their family to St. Marys, Ontario and enlisted the help of Master Swiss Cheesemaker Ramon Eberle. With Eberle’s long family tradition of Cheesemaking, skill, & knowledge, alongside milk from the Weber’s herd of 250 Holstein cows, their dream, Stonetown Artisan Cheese, was born. Named after the Wildwood Dam in St. Marys, this cheese takes inspiration from Appenzeller. It is washed in a brine infused with local herbs that impart savoury & herbaceous aromas that nicely complement its nutty & full-flavoured interior.

USA 

Pasteurized | Cow | Firm

Savoury, sweet, & a little nutty

  This exceptional cheddar represents a celebrated collaboration between two Vermont icons: Cabot Creamery & Jasper Hill Farm. Cabot provides high-quality milk, while Jasper Hill expertly crafts & ages the cheese. Following traditional English cheddaring techniques each wheel is bound in cloth & coated in lard creating a unique environment for aging - anywhere from 9 - 14 months. Crystalline, flaky texture with flavours featuring savoury notes of chicken broth & toasted nuts, balanced with a delicate sweetness. A nod to the rich cheesemaking heritage of England adapted beautifully in Vermont.

United Kingdom

Pasteurized | Cow | Soft

Subtly yeasty with prolonged salty & nutty notes.

  Famously never produced in its namesake town, but exclusively in the surrounding English counties of Derbyshire, Nottinghamshire & Leicestershire. The village of Stilton was a staging post on the main trade route between London & Edinburgh, travelers would spend the night at either the Bell or Angel Inn and inevitably sample the local fare. The 1722 account from one such traveller holds the first mention of cheeses served in Stilton. Although there are white versions, blue-veined Stilton is the most common 

Quebec
 

Pasteurized | Goat | Soft

 Fresh caprine aromas & a delicate tang.

In 2011 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 whilst renting production facilities from colleagues to perfect his handcrafted artisan cheeses. Chevre a ma Maniere is the triumph of this admirable pursuit. Inspired by Loire Valley goat’s milk cheeses, its naturally wrinkled rind ripens the cheese from the outside in, achieving a uniquely textured interior.  

Spain

Pasteurized | Ewe | Firm

Gamey with fruity & oily flavours of olives & roasted nuts.  

Perhaps Spain’s most famous cheese, Manchego accounts for more than a third of Spain's traditional cheese production. It's made only in the La Mancha region, from which it takes its name. The region was named by the Arabs, 'Al Mancha' meaning land without water, which is perfect for the Manchega breed of sheep, that call the region home. All the milk used to make Manchego comes from this sturdy breed, which has traversed this rocky, arid central plateau area for centuries and thriving where cows just can't hang. Oily, fatty, and nutty flavours develop as Manchego ages, maturity ranges from 3 to 18 months. This Viejo Manchego is a farmhouse variety & aged a minimum of 12 months. Pleasantly gamey, think broiled lamb chops, fruity & oily flavours of olives & roasted nuts.  

Netherlands

Pasteurized | Cow | Firm

Salted caramel fudge.

The Westland family’s classic gouda boasts a smooth interior dotted with crunchy tyrosine crystals. Its distinctive sweet taste comes from scalding and washing the curds to remove whey and lactic acid. Annatto gives it its signature orange hue, complementing flavours of butterscotch and salted caramel. It sticks to your teeth like fudge, melts on the palate, and leaves lingering notes of umami-rich bouillon and beef broth.

Quebec 

Pasteurized | Soft | Cow

Cream & butter, lightly salty

Traditionally, the cream was separated from milk and reserved for butter. However, with the evolution of the modern dairy industry, dairy products, especially butter, became a cheaper commodity, allowing for frivolous cheesemaking experimentations. The newest addition to Laterie Charlevoix's lineup combines cream and whole milk to create a modern luxury, decadent, rich & incredibly luscious.

Quebec

Pasteurized | Goat | Soft

Delicate, creamy & tangy

Fromagerie Le Détour is located near Lake Témiscouata, in a picturesque region nestled between New Brunswick and Maine. The area has long attracted travellers who, throughout history, made detours around the lake to continue their journeys. This cheese takes its name from Grey Owl, a British-born conservationist who was one such traveller. Beneath its natural rind, delicately dusted with ash, lies a bright-white paste that is soft and crumbly, often turning slightly gooier near the edges. The cheese offers subtle caprine aromas, with a delicate balance of citrusy tang. 

USA 

Pasteurized | Cow | Firm

Savoury, sweet, & a little nutty

  This exceptional cheddar represents a celebrated collaboration between two Vermont icons: Cabot Creamery & Jasper Hill Farm. Cabot provides high-quality milk, while Jasper Hill expertly crafts & ages the cheese. Following traditional English cheddaring techniques each wheel is bound in cloth & coated in lard creating a unique environment for aging - anywhere from 9 - 14 months. Crystalline, flaky texture with flavours featuring savoury notes of chicken broth & toasted nuts, balanced with a delicate sweetness. A nod to the rich cheesemaking heritage of England adapted beautifully in Vermont.

France

Pasteurized | Cow | Firm

Toasted nuts & salted caramel fudge

Cheese mites are typically the bane of cheesemakers, but Mimolette is a rare exception. Their presence is not only welcomed but essential to the cheese's maturation. These tiny creatures help develop Mimolette's distinctive flavours: salted caramel, hints of butterscotch, and a deep, earthy nuttiness. Dense, waxy, and tightly packed texture. But as it warms on your palate, it transforms into a sticky fudge-like consistency that's utterly moreish. While younger versions are popular in cooking, aged Mimolette—such as this 20-month masterpiece—truly shines on a cheese board, where its complex flavours can take centre stage.

France

Pasteurized | Cow | Soft

Rich, luscious, & finely earthy

A luxurious delight from the artisans at Renard Gillard. This decadent creation begins with a velvety double-crème Brie, carefully split and generously filled with a luscious layer of triple-crème paste infused with finely chopped black truffles. The truffles bring an earthy, aromatic richness that weaves seamlessly into the Brie’s naturally buttery and creamy character. The result is a cheese that balances opulence with refinement, where every bite offers a harmonious blend of smooth textures and deep, savoury undertones—a true testament to the artistry of French cheesemaking.

Quebec 

Pasteurized | Soft | Cow

Cream & butter, lightly salty

Traditionally, the cream was separated from milk and reserved for butter. However, with the evolution of the modern dairy industry, dairy products, especially butter, became a cheaper commodity, allowing for frivolous cheesemaking experimentations. The newest addition to Laterie Charlevoix's lineup combines cream and whole milk to create a modern luxury, decadent, rich & incredibly luscious. 

USA / Netherlands

Pasteurized | Firm | Goat

Smooth, fudgy, & sweet

The beautiful, blushing Midnight Moon was born when Cypress Grove founder, Mary Keehn, enlisted the expertise of Dutch cheesemakers to transform her exquisite goat’s milk into an exciting new-world gouda. Her version is aged for only 6-months, ready to eat when the smooth, dense paste just starts to develop crunchy crystals. The lightly caramel-coloured interior nods to notes of browned butter & butterscotch.

Quebec
 

Pasteurized | Ewe | Firm

Delicately pastoral & milky

The ewe cheeses from the French Pyrenees were the inspiration for the 3-to-6-month-aged Fleur des Monts. Fromagerie la Moutonnière prides itself on hand-crafting authentic farmstead cheeses. From spring thaw to first snow, the flock spends every day freely grazing lush pastures seeded with a mixture of wild plants & herbs growing naturally in the region. Even during the winter, the flock is never fed silage as it can negatively affect the flavour of the milk, they’re afforded the best hay. The resulting milk & cheese is complex with nuanced seasonal variations   

Switzerland

Raw | Cow | Firm

  Savoury, rich & herbaceous

Maréchal is an artisanal Swiss cheese crafted by the Rapin family in Granges-près-Marnand, Vaud, Switzerland. Since 1992, this raw milk cheese has been produced using traditional methods. Twice daily, the Rapin family receives fresh, still-warm milk from 13 local farms in the Broye region. The cheese is pressed with a blend of organic herbs during its ripening process, imparting a unique savoury and herbal flavour profile. Inspired by the family's great-grandfather, it reflects his robust character, craftsmanship, and dedication to tradition.

Switzerland

Pasteurized | Cow | Firm

Onion, garlic & roasted nuts

 In keeping with centuries-old Swiss cheesemaking practices, Kaltbach has thousands of wheels aging within 2-million-year-old sandstone caves. The base of this cheese is the Kaltbach flagship 4-month aged gruyére, the addition of extra cream & freshly chopped Italian black truffle elevates the already rich, creamy, & nutty flavours to a new level. This cheese has initial strong aromas of truffle, followed by notes of onion, roasted nuts, & sweet, cooked milk.

Quebec 

Pasteurized | Soft | Cow

Cream & butter, lightly salty

Traditionally, the cream was separated from milk and reserved for butter. However, with the evolution of the modern dairy industry, dairy products, especially butter, became a cheaper commodity, allowing for frivolous cheesemaking experimentations. The newest addition to Laterie Charlevoix's lineup combines cream and whole milk to create a modern luxury, decadent, rich & incredibly luscious.

USA 

Pasteurized | Cow | Firm

Savoury, sweet, & a little nutty

This exceptional cheddar represents a celebrated collaboration between two Vermont icons: Cabot Creamery & Jasper Hill Farm. Cabot provides high-quality milk, while Jasper Hill expertly crafts & ages the cheese. Following traditional English cheddaring techniques, each wheel is bound in cloth & coated in lard creating a unique environment for aging - anywhere from 9 - 14 months. Crystalline, flaky texture with flavours featuring savoury notes of chicken broth & toasted nuts, balanced with a delicate sweetness. A nod to the rich cheesemaking heritage of England adapted beautifully in Vermont.

Netherlands
 

Pasteurized | Cow | Firm

 Butterscotch caramel fudge

Typical Dutch gouda. During its 18 months of aging, pockets of tyrosine crystals form in the smooth paste. Sweet, caramelized notes define this cheese. The little town of Lutjewinkel in North Holland is known for its large cheesery, which sources milk from local dairies. To achieve a gouda's distinctive, sweet taste, curds are scalded and then washed to remove whey & lactic acid.

Switzerland

Raw | Cow | Firm
Aromatic & milky

Named after its creators, ‘Tête de Moine’ literally translates to ’Monks Head’. Bellelay Abbey in the Jura Alps has been making this cheese since the 12th century. Tête de Moine is not cut but shaved into rosettes using a tool called a Girolle, leaving the wheel resembling the bald crown of a monk’s head. By shaving the cheese in such a manner, you’re increasing the surface area exposed to oxygen, enhancing its already distinct aroma. Though the paste is dense & fudgy, the thinly shaved rosettes melt easily on your palate to reveal defined vegetal flavours alongside notes of sweet cooked milk. 

Switzerland

Pasteurized | Cow | Firm

Onion, garlic & roasted nuts

In keeping with centuries-old Swiss cheesemaking practices, Kaltbach has thousands of wheels aging within 2-million-year-old sandstone caves. The base of this cheese is the Kaltbach flagship 4-month aged gruyére, the addition of extra cream & freshly chopped Italian black truffle elevates the already rich, creamy, & nutty flavours to a new level. This cheese has initial strong aromas of truffle, followed by notes of onion, roasted nuts, & sweet, cooked milk.

Edmonton, Alberta

 Magdalen Islands, Quebec 

Pasteurized | Soft | Cow

Cream & butter, lightly salty

Traditionally, the cream was separated from milk and reserved for butter. However, with the evolution of the modern dairy industry, dairy products, especially butter, became a cheaper commodity, allowing for frivolous cheesemaking experimentations. The newest addition to Laterie Charlevoix's lineup combines cream and whole milk to create a modern luxury, decadent, rich & incredibly luscious. 

Edmonton, Alberta

 Noyan, Quebec

Raw | Firm | Cow

Tart, tangy, & textural.

A classic North American cheddar. Aged 4 years, presenting prominent crystalization. Fromagerie Perron was founded in 1890, when cheddar was Canada's 4th largest export behind, furs, cod, & lumber. Specializing in cheddar & cheese curds, their cheeses stay true to original recipes, winning them numerous awards over 125 years of production. 

Prince Edward County, Ontario 

  Saint-Antoine-de-l'Isle-aux-Grues, Quebec
 

Pasteurized | Cow | Firm

 Butterscotch caramel fudge

This is a typical Dutch gouda. During 18 months of aging, pockets of tyrosine crystals form in the smooth paste. Sweet, caramelized notes define this cheese. The little town of Lutjewinkel in North Holland is known for its large cheesery, which sources milk from local dairies. To achieve a gouda's distinctive, sweet taste, curds are scalded and then washed to remove whey and lactic acid.

Kelowna, British Columbia 

  Woodstock, Ontario

Raw | Cow | Firm
Aromatic & milky

Named after its creators, ‘Tête de Moine’ literally translates to ’Monks Head’. Bellelay Abbey in the Jura Alps has been making this cheese since the 12th century. Tête de Moine is not cut but shaved into rosettes using a tool called a Girolle, leaving the wheel resembling the bald crown of a monk’s head. By shaving the cheese in such a manner, you’re increasing the surface area exposed to oxygen, enhancing its already distinct aroma. Though the paste is dense & fudgy, the thinly shaved rosettes melt easily on your palate to reveal defined vegetal flavours alongside notes of sweet cooked milk. 

Switzerland

Pasteurized | Cow | Firm

Onion, garlic & roasted nuts

 In keeping with centuries-old Swiss cheesemaking practices, Kaltbach has thousands of wheels aging within 2-million-year-old sandstone caves. The base of this cheese is the Kaltbach flagship 4-month aged gruyére, the addition of extra cream & freshly chopped Italian black truffle elevates the already rich, creamy, & nutty flavours to a new level. This cheese has initial strong aromas of truffle, followed by notes of onion, roasted nuts, & sweet, cooked milk.