Sir Laurier

This Canadian cheese has won numerous awards and is becoming a noticeable favorite among aficionados. Sir Laurier is delicate and has a silky lingering feel as you taste it. Its washed-rind which is slightly wrinkled is copper-orange to reddish according to its maturity. Sir Laurier exudes an intense aroma with a pleasant bouquet, and has a full-bodied, fruity flavor. You can expect its ivory-colored interior to be velvety, creamy, and even runny when the cheese is fully matured.

Spread it on a slice of nut bread or a baguette. Wrap small bites in phyllo dough, brushed with butter and bake just long enough to begin browning. We assure you, Sir Laurier d'Arthabaska will rapidly become an addictive pleasure.

Note: This cheese was named after Canada’s first Prime Minister, Sir Wilfrid Laurier who presided over the Canadian government from 1896 to1911. Sir Wilfrid lived in Arthabaska, Quebec from 1876 to 1919.
  Pecorino Pepata
Most Pecorinos are oily cheeses because sheep’s milk contains very high amounts of butterfat… one of the reasons this cheese is so delicious. So when Pecorino comes to room temperature don’t be surprised if you see beads of oil on the cheese, these are “butterfat tears” that weep naturally from the cheese, and they indicate that it’s the perfect temperature for eating. Pecorino is usually eaten as a table cheese but will occasionally be shaved on top of fresh beans (perfect for summer salads) or lightly sautéed greens. Try it instead of Parmigiano on your next bowl of pasta. Its flavor is dense and the peppercorn sensation will bring new dynamics to your next meal. This selection should be served with a full-bodied red wine.
  Tetilla
A cheese that can be eaten any time during the day, it is also suitable for cooking, especially as stuffing and in recipes calling for coating as it melts easily with heat. Try it tucked inside a baked potato or a frankfurter. It's wonderful to spread over plain bread and over raisin bread. The creamy, soft and mild-flavored taste of the cheese combines perfectly with Pale Cream, a slightly sweet wine that subtly recovers the delicate flavor of the Tetilla.