Natural Rind Cheese
Also known as dry-rind cheeses, these cheeses ripen slowly. With barely formed rinds they are mild, sweet and nutty. As the rinds toughen, the flavours deepen into floral and pungent notes.
This semi-soft cheese is milder than its Oka cousin, and melts well in pasta sauces and recipes. Not long aged, Saint-Paulin also pairs well with fruit. Not to be mistaken for its relative from France.
Dofino Havarti varieties have been produced in Canada for over thirty years. Denninger’s carries several different Dofino flavours and varieties of Havarti, including Havarti with Dill, Creamy Havarti, and light Havartis. Havarti is a cheese board staple and Dofino are the masters of it.
This cheese is traditionally shaped into spheres and coated with bright red paraffin wax. Boasting a mild yet slightly nutty flavour when opened, Edam has been a world favourite since the Middle Ages.
A semi-soft cheese with a creamy texture and a light buttery flavour.
Cheese masters use fresh Bavarian milk to carefully craft this cheese according to the original recipe. Aromatic and creamy, this cheese has a semi-soft texture and a mild taste that anyone will love.
Also available: Smoked Esrom and Esrom with Chili
German Tilsit is a naturally firm cheese with tiny holes that has a stronger flavour than its Scandanavian cousins, such as Gouda, that its makers were trying to recreate. It stands on its own with a buttery and fruity flavour.
This variation on the original Italian Fontina is aged less and is milder than its Italian counterpart, while still maintaining the firmness and silky texture of the Italian variety.
This semi-soft Danish cow’s milk cheese is highly versatile. Ranging from creamy to hard, Havartis pair with wine on a cheese board or function as ingredients in your favourite cheese recipes.
Beemster Graskaas Limited Edition
This cheese is made from special spring milk, produced after the cows have had their fill of grazing on new spring grass. This is the creamiest milk of the year and it is used to make this special edition cheese, of which only 2000 wheels are crafted each year.
This is a semi-firm cheese made from raw cow’s milk that is ideal for melting. In fact, its name comes from the French verb “racler”, which means “to scrape”, as the melted cheese is usually served by scraping it onto bowls of potatoes. Crackers will do nicely.
Tete de Moine
A raw milk Swiss cheese ripened on small spruce planks for three months. Shaving using a girolle is recommended for serving in order to experience its full flavour.
Featuring a bold, nutty flavour, this cheese goes well with traditional heavy Irish dishes such as stew. Made from the milk of grass-fed cows, this cheese is natural and often compared to Samso or Fontina.