Miranda
Pasteurized cow milk
Fritz Kaiser (small industrial)

This supple washed rind cheese has full fruity aromas, and buttery, nutty, gently spicy flavours. Similar to Alpine cheeses such as Vacherin Fribourgeois and Tilsiter, Miranda shares their versatile qualities at the table and in the kitchen.

Noyan
Pasteurized cow milk
Fritz Kaiser (small industrial)

Named for a picturesque town in the Richelieu valley of Quebec, Noyan is a semi-firm cheese with a rustic rind smelling of earth and mushrooms. The paste is tangy and lactic, with notes of cider and salted butter.

Pied-de-Vent
Raw cow milk
Fromagerie du Pied-de-Vent (farmstead)

This semi-soft washed rind cheese comes from Québec’s remote Îles-de-la-Madeleine in the Atlantic Ocean. Milk from the island’s rare Canadienne cows produces a very powerful cheese with unrestrained herbal and leathery aromas, and a piquant, spicy, bittersweet paste. Pied-de-Vent is frank and homespun, in the manor of French farmstead cheese, and will appeal to those with European tastes.

Pizy
Pasteurized cow milk
Fromagerie La Suisse Normande (farmstead)

Pizy is a small delicate disc with a pale velvety rind. Gentle aromas of mushrooms and fresh grass lead to mild, creamy, tangy flavours. When ripe, the paste becomes almost flowing, making Pizy an ideal choice for spreading on fresh baguette.