Aged Cheese

Wide selection of aged and blue cheeses

Great for grating, crumbling, cheese platters of all kind, these hard cheeses have character and pungency! All aged in artisan manner, these wonderful selections will leave you breathless. The aging process in humid cheese caves give them dry, yet deliciously flavoured texture. Check out our selection of gourmet artisan aged and blue cheeses below!

There are 18 products.
Showing 1 - 18 of 18 items
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    CAD $ 6.20
    per 100 gr

    Although it is currently consumed “fresh”, Bitto cheese, that gets its name from one of the rivers running through the Valtellina, was traditionally ripened for up to 10 years. It is an exclusively alpine pasture cheese. The texture is hard and yellow, while the taste is intense, rich and dry with faint traces of grass and hay and pleasant undertones...

    CAD $ 6.20
    per 100 gr
    In Stock
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    CAD $ 5.50
    per 100 gr

    Cheese produced with mountain milk from the Cavallina Valley, Italy. The sweet and aromatic taste is beautiful to the palate. The paste is clear with small holes and slightly darker rind. Accurate and timed curing takes places in underground, humidity-controlled rooms. This is complete wheel of approximately 400 gr each.

    CAD $ 5.50
    per 100 gr
    In Stock
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    CAD $ 6.80
    per 100 gr

    A hard sheep's milk cheese, intense yellow in colour due to the presence of saffron. The flavor is accentuated by black pepper grains in cheese. Its most obvious characteristic is the abundant addition of wild saffron to the curd, giving it a unique colour and flavour.  The sheep used for its production feed mainly on a leguminous plant, which confers its...

    CAD $ 6.80
    per 100 gr
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    CAD $ 6.60
    per 100 gr

    This piquant or “Piccante” version should be distinguished from the better known Sweet Gorgonzola. The latter version of the gorgonzola artisan cheese is soft and creamy, while the traditional version, Gorgonzola Piccante has a firmer past with less serum content. This is due to a longer ‘baking’ period given to the piccante variety.

    CAD $ 6.60
    per 100 gr
    In Stock
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    CAD $ 4.00
    per 100 gr

    This is a widespread Italian cheese, with a process that resembles that of Fontina cheese. It presents itself in several regions especially in Piedmont and Lombardy. Straw-coloured, semi-hard and compact with little holes, it’s the most basic table cheese. It can also be melted into sauces, thickly shredded over pasta or pizza, or pressed into a gooey...

    CAD $ 4.00
    per 100 gr
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    CAD $ 5.90
    per 100 gr

    This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The cows live in a free-range condition, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are...

    CAD $ 5.90
    per 100 gr
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    CAD $ 5.20
    per 100 gr
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    A hard cheese, and a member of the Veneto ‘Latteria’ family. Well adapted to ripening, it can be kept for over a year. The fresh forms are frequently used in the production of ‘drunken’ cheeses. The innfer paste is yello with small holes. The taste is sweet, more or less intense according to the ripening period, with traces of spices all present in this...

    CAD $ 5.20
    per 100 gr
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    CAD $ 4.20
    per 100 gr

    The name derives from the fact that it was once produced to ‘save’ ("salvare") excess milk – in particular that already used for extracting the cream in order to make butter – from the animals feeding in the rich water meadows in southern Lombardy. This cheese is compact, dry, and the colour is ivory with few holes. The taste is fresh and sharp with more...

    CAD $ 4.20
    per 100 gr
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    CAD $ 4.90
    per 100 gr

    The name of this cheese derives from its extraordinarily strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the cheese.  In fact, the Latin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, is used as well as the name ‘Moena Stinker’. It belongs to one of the numerous families of Trento cheeses, ‘nostrani...

    CAD $ 4.90
    per 100 gr
    In Stock
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    CAD $ 4.60
    per 100 gr

    Pecorino cheese with black peppercorns is a cheese of long Sicilian tradition. While some say that the original recipe included not just the black peppercorns in the cheeses' inner core, but the skin was also lined with chopped black pepper - a different processing that allows to flavor the cheese, protecting it at the same time, avoiding the "discomfort"...

    CAD $ 4.60
    per 100 gr
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    CAD $ 4.50
    per 100 gr

    Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a grading cheese and can be ripened over long periods of time thanks to the high level of salt.

    CAD $ 4.50
    per 100 gr
    In Stock
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    CAD $ 3.90
    per 100 gr

    One of the most regonized hard Italian cheeses! A close cousin of the Parmesan cheese, Grana Padano, when produced with the appropriate care and ripened for at least two years, is a high quality product for use in cooking and as a table cheese.

    CAD $ 3.90
    per 100 gr
    In Stock
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    CAD $ 4.40
    per 100 gr

    This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months is made exclusively on the alpine pastures.  Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995.  It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina...

    CAD $ 4.40
    per 100 gr
    In Stock
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    CAD $ 50.00

    11 Gourmet items all in one delicious basket! Choose from basic or premium for added cheese and meat touches. The basic box includes: 2 x gourmet salt, small jams, large jams, pesto red, pesto yellow, olive jar, veggies in evoo, veggie pate, 2 x bio durum wheat pasta. Premium option: 11 of the above items PLUS 2x200 gr beer or barolo salami + 200 gr...

    CAD $ 50.00
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    CAD $ 36.00

    Highest quality ingredients carefully selected and combined to help you prepare a sensational charcuterie board full of textures, and flavours. 4 servings include around 200 gr of beer or barolo salami, 200 gr of Montasio DOP cheese, 1 fig jam 340gr, 1 jar of crushed green olives 320gr.

    CAD $ 36.00
    In Stock
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    CAD $ 4.20
    per 100 gr

    The most famous cheese from Friuli whose origins line in the Montasio alpine, but which is currently produced throughout the region and in a number of Veneto provinces.  The taste is sweet with traces of spices - depending on the aging period this intensity increases or decreases accoring to the lenght of ripening.

    CAD $ 4.20
    per 100 gr
    In Stock
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    CAD $ 5.20
    per 100 gr

    A well-known and characteristic Valle d’Aosta cheese used in the recipes for fondues from this region. It's made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products which are currently on the market, ranging from...

    CAD $ 5.20
    per 100 gr
    In Stock
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    CAD $ 5.70
    per 100 gr

    Orginally from the region Veneto, Northern Italy, this cheese made from cow's milk is generally used as a "table" cheese in Italy. Appreciated by many due to its soft inner paste, generalized by large airy holes and sweet and light taste, Asiago Fresco DOP has been aged for less than 3 months.

    CAD $ 5.70
    per 100 gr
    In Stock
Showing 1 - 18 of 18 items