Pepato Fresco
Pasteurized sheep milk
Monforte Dairy (artisan)

Cheese maker Ruth Klahsen impresses the rind of this soft, creamy cheese with a copious layer of zesty fragrant peppercorns. Pepato Fresco’s tart, acidic curd is a cool foil for the piquant spice, tempering the bold flavours somewhat. Try a pat on top of grilled steak, or add a dollop to hot pasta, along with olive oil and fresh green herbs.

Piacere
Pasteurized sheep milk
Monforte Dairy (artisan)

Fans of Fleur du Maquis will love this local take on that bold Corsican cheese. Piacere evokes Mediterranean aromas and flavours with its generous coat of rosemary, savoury, juniper berries and occasional chili peppers. Enjoy on flatbreads with cherry tomato garnish, or stuff under the skin of turkey or chicken breasts before roasting.

Vigaroso
Pasteurized sheep milk
Monforte Dairy (artisan)

Cheese maker Ruth Klahsen borrows a European tradition of preserving and enhancing cheese by bathing it in wine and grape skins. Here, the tangy, squeaky-textured rounds are macerated in Niagara’s Peller Estates Winery Cabernet Sauvignon, which imparts intense plum and crushed berry aromas and vinous flavours. It’s wine and cheese, all in one, although an extra glass is welcome accompaniment.