Feta in brine (or marinated in olive oil and herbs)
Crumbly, tangy and salty.
High acid refreshing wines such as Rosé, sparkling wines and Riesling.
Sylvan Star Grizzly Extra-Aged Gouda (lactose-free, raw cow milk cheese) Alberta
Slightly sweet, nutty and salty, with a crumbly texture (salt crystals develop during aging).
Bold, fruit-forward, low tannin reds such as Baco Noir, some Cabernet Sauvignon, Barolo and Barbaresco.
Peau Rouge (whole, pasteurized cow’s milk cheese) Quebec
Aged 10 to 12 months on red pine planks; firm, dry and crumbly with a nutty, sweet earthy taste.
Fruity reds with soft tannins such as Merlot, full-bodied Pinot Noir, Nero d’Avola and Malbec.
Beemster X-O-Xtra Old (pasteurized cow’s milk cheese) Holland
Firm, ripened – aged minimum 26 months. Rich and full-flavoured.
Medium to full-bodied, fruity reds with no tannin and moderate acidity such as Baco Noir, Malbec and Shiraz.
Bothwell Naturally Smoked 2 year old Cheddar, Manitoba
Full-flavoured, smoky and slightly salty.
Medium to full-bodied, oak aged Chardonnay.
Le Chevre Noir, Fromagerie Tournevant, Quebec
Sweet complexity, crunchy clusters, long finish.
Medium to full flavoured Sauvignon Blanc, or tannin free fruit-forward red such as Cabernet Franc or Gamay Noir.
Mild Canadian Cheddar
Delicate flavour, buttery. Lighter bodied refreshing wines such as unoaked Chardonnay, sparkling wines and Rosé.
1 to 2 year old Canadian Cheddar
Sharp, ‘cheddar bite’.
Medium-bodied reds with moderate tannins such as Merlot and Cabernet Franc.
3 to 5 year old Canadian Cheddar
Full flavoured, sharp, bold and salty.
Full-bodied, fruit-forward, young red wines with moderate tannin such as Cabernet Sauvignon, Cabernet Franc and Syrah, or full-bodied Vidal Icewine to harmonize the salty notes.
Avonlea Clothbound Cheddar (raw cow’s milk -PEI Holsteins) Charlottetown, PEI
A firm, clothbound cheddar with a natural rind, aged one year. Crumbly texture which melts in your mouth.
Full-bodied, rich fruit-forward reds with moderate to soft tannins such as Cabernet Sauvignon, Shiraz and Zinfandel.
Manchego (Sheep's milk) Spain
A firm cheese that is mild in flavour when young. When allowed to age Manchego develops a rich, buttery and oily texture, with a pleasant bite and underlying sweetness.
Fruit forward reds such as Merlot, Cabernet Sauvignon, Cabernet Franc, fuller bodied Gamay Noir and Tempranillo.
Manchego with Rosemary (Sheep's milk) Spain
A firm aged cheese which has developed a rich, buttery and oily texture, with a pleasant bite and underlying sweetness, and the distinctive flavour of rosemary.
Cooler climate Cabernet Franc with herbal notes.