Roquefort CarlesA traditionally made and robustly flavoured Roquefort. At Maison Carles, the cheese curds are still cut and mixed by hand, the penicillium roqueforti is grown on loaves of bread and the cheese is aged in on oak shelves in naturally ventilated caves. Sold in 200 g or 300 g wedges. (Note: product photos are not intended to depict any particular size wedge.)

and earthy notes

for a special evening with Fromagerie La Station de Compton—right here in Guelph

Best of all

but just as at home in a well-made Old Fashioned

A rustic Quebecois terrine made with duck

Poitou au Romarin presents goaty aromas

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Stinky and oozy: these are not particularly flattering adjectives for a food product (or ANY product for that matter)

buttery nuts with gentle caramel notes and a warm ginger lift

Crafted with raw organic cow’s milk on La Station’s family-run farm in Québec’s Eastern Townships

Malga Verde is a unpasteurized cow-milk cheese that offers sweet

Each wheel of this extraordinary cheese is wrapped in French spruce bark and features milky