pieces

Canada's only clothbound cheddar. It is aged just over a year, but the cloth allows the cheese to breath and in that short time, it develops a sharp and earthy flavour. Silver winner at the 2008 American Cheese Society cheese contest.

Josh Wood says: Basil Chevre has the softest flavour of all the flavoured soft cheeses we make. It tastes great before a meal with a white wine. It looks great on a plate, and is mild compared to most other cheeses. This usually means that it likes to be the only star on the stage—or cheese plate.

The pinicle of aged gouda - hard and oh, so nutty!

A lovely, well balanced, semifirm cheese, reminicent of cheddar, but it is not one.

Canada's most famous blue cheese, from the Abby St Benoit du Lac on Quebec's Lake Memphremagog. This is a mild blue cheese and it has broad appeal.

Sometimes refered to as a cow milk Roquefort - indeed it is a creamy soft blue cheese with delicious full blue flavour.

Smoke and blue cheese, it sounds like a natural. So we did it! And it is as good as it sounds.

Josh Wood: Blue Juliette is a soft, creamy, bloomy rind, blue goat cheese. This cheese is the most distinctive cheese we make on saltspring, we have never found anything else like it. this cheese has a wonderfully tempered flavour that invites you to eat more. We jokingly call this cheese a gateway blue, because it is for people who like blue cheese, but just don't know it yet.

Brie de Meaux is what brie is truly meant to be. If you haven't tried the real McCoy this is your chance on sale this week!

Earthy Italian sheep milk and truffles together in one cheese, it is a match made in heaven. Delicate, but moving flavour.