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!

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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...

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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
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  • 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...


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    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...

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    CAD $ 4.20
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    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.

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    CAD $ 4.90
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    Known since the times of ancient Romans, Tuscan Pecorino is produced exclusively with sheep’s milk. When fresh it has a yellow white curd and is tended to the touch. Its fragrant, characteristic flavour is defined as “mild”. It is sweet with traces of sheep’s milk that are notable throughout. It is perfect as an appetizer with cold-cuts and country style...

    CAD $ 4.90
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    CAD $ 5.80
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    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 $ 5.80
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    CAD $ 6.50
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    This artisan made cheese has an intense, yet delicate and sweet taste. It often has a dark, wrinkled yellow and gray crust with white molds. It's inner core is beige/white in colour, and is compact and friable. During maturation this cheese develops a marked proteolysis, becoming much creamier. Made from pasturized cow's milk, this delicious cheese comes...

    CAD $ 6.50
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    CAD $ 5.20
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    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...

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    CAD $ 4.20
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    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...

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    CAD $ 5.70
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    Its origins lie in the high Val di Susa on the French border - an alpine pasture version produced in small numbers.  The French influence is revealed in the name ‘blue’ which recalls the ‘bleu’ from the other side of the Alps. This artisan made cheese has a compact, yellow paste with moderately widespread bluish marbling. It's strong and intense in taste...

    CAD $ 5.70
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    CAD $ 5.60
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    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 $ 5.60
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    CAD $ 5.80
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    A compact white cheese made from sheep’s milk, with a slightly sharp flavour, aromatized by fragrances of walnut leaves.  After an initial aging period of two months, carefully selected shapes of cheese are matured for another 60 days between layers of freshly gathered walnut leaves. The fermentation and enzymatic processes reactivated by this method give...

    CAD $ 5.80
    per 100 gr
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    CAD $ 4.40
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    Monte Cistella cheese takes its name from Mount Cistella (2880 m asl), one of the peaks of the Lepontine Alps. Grassland feeding has always been the main feeding for cow's producing the milk for this Monte Cistella cheese.  This artisan made cheese has a natural color, is slightly creamy, and has small diffused holes on the inner core. Its pulp is pale...

    CAD $ 4.40
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    CAD $ 5.70
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    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
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    CAD $ 14.70

    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 $ 14.70
Showing 1 - 16 of 16 items