I very much enjoy cheese but you’re a bit limited with the options in this city at the moment. We thought maybe give everybody another option.There’s a lot of different factors that went into this one for us. We both have been in the restaurant industry for a combined 30ish years and just at a different place in our life where we wanted more control over our jobs. We also saw an opportunity in the market, and we thought about this one for quite some time.
We’ll have the Avonlea Clothbound Cheddar from the COWS Creamery in Prince Edward Island. Another one that we would have that you probably can’t get anywhere else in the city is called Louis D’Or Grand Reserve three years. So it’s aged for three years. It’s quite the nice cheese, and that’s from Quebec. One more that we have is called Baluchon, an organic farmstead washed rind cheeseAnother is called L’Adoray — only about 150g and wrapped in spruce bark — made by Fromajerie Montebello in Quebec.