Cheese Department

Clip art of cheese on cutting board

There are so many wonderful cheeses in the world! If you don't see the one you are looking for just ask the cheese department and they can help you track it down or special order it for you! 

A yelp review ; "It's not just the wines that are fabulous, the cheeses are out of this world.
photo of many fresh cheeses on cutting board

At Sunshine Foods, you will find one of the best selections of gourmet cheeses in the North Bay
With so many cheeses to choose from, you'll  see why our cheese department is so popular !

 

Browse some of our favorite Cheeses!

Blue Cheese

Le Jeune Autize Cheese
Le Jeune Autize Cheese

Made much in the same way as a Morbier, with a vegetable ash vein that cuts through the center of each wheel, Le Jeune Autize stands apart due to the fact that is made entirely of goat’s milk. Rather than the muddy, earthy quality often found in Morbier, le Jeune Autize offers a sweeter and lighter flavor.

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Cambozola Cheese
Cambozola Cheese

Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola picante and features a smooth, creamy texture with a subdued blue flavor .

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Glacier Blue cheese wedge
Glacier Blue cheese wedge

One of the company's flagship cheeses, this blue wheel develops a natural rind as it ages for 75 days, developing a fudgy, deep yellow paste with a beautiful sheen and periwinkle splotching. It's designed to be a “gateway” blue, approachable and palate-pleasing even to blue cheese skeptics.

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Le Jeune Autize Cheese
Le Jeune Autize Cheese

Made much in the same way as a Morbier, with a vegetable ash vein that cuts through the center of each wheel, Le Jeune Autize stands apart due to the fact that is made entirely of goat’s milk. Rather than the muddy, earthy quality often found in Morbier, le Jeune Autize offers a sweeter and lighter flavor.

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Cheese from Over Seas

Soumaintrain soft creamy cheese wedge
Soumaintrain soft creamy cheese wedge

Usually eaten young, Soumaintrain when cut, exposes a mild, white paste with a close and fine texture. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes.

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Tomme de Savoie cheese wheel with wedge cut
Tomme de Savoie cheese wheel with wedge cut

Tomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture. It has numerous irregular “eyes” spread throughout the ivory-coloured paste. The flavours are of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odours of a cave.

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Swiss Emmentaler wedge with lots of holes
Swiss Emmentaler wedge with lots of holes

Emmentaler is pale yellow and riddled with distinctive holes, or “eyes.” It has a hard, thin rind covered by paper with the producer’s name on it. The aroma is sweet, with notes described by some as similar to fresh-cut hay. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.

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Soumaintrain soft creamy cheese wedge
Soumaintrain soft creamy cheese wedge

Usually eaten young, Soumaintrain when cut, exposes a mild, white paste with a close and fine texture. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes.

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Cheese from the U.S.A.

Four Fat Fowl-St. Stephen Cheese
Four Fat Fowl-St. Stephen Cheese

Our first cheese is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural Jersey cow's milk and fresh Jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones.

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Point Reyes Toma Cheese
Point Reyes Toma Cheese

Semi-hard cheese, creamy in texture with a waxed rind. Creamy, buttery flavor with a grassy, tangy finish.

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Cowgirl Creamery Devil's Gulch cheese wheel
Cowgirl Creamery Devil's Gulch cheese wheel

Named after the narrow ravine carved along the base of Mt. Barnabe, just down the road from Bivalve Dairy, where we source the organic, pasture-based milk. Devil's Gulch is then encrusted with dried red heirloom peppers grown by our friends at Allstar Organics. The seasonings celebrate the season with a festive and vibrant appearance and a warming flavor that contrasts with the buttery notes of the cheese.

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Four Fat Fowl-St. Stephen Cheese
Four Fat Fowl-St. Stephen Cheese

Our first cheese is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural Jersey cow's milk and fresh Jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones.

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Even More Cheeses

Ameribella soft creamy cheese wedge
Ameribella soft creamy cheese wedge

Ameribella is our semi-soft, washed rind cheese, inspired by the cheeses of Northern Italy, with a salty, savory and mildly lactic flavor. ... It is a pale creamy yellow colored cheese, with a soft cream to orange brown rind.

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Patacabra rough rind cheese
Patacabra rough rind cheese

Pata Cabra (also called Queso Patacabra) is a semi-soft cheese from the Aragon region of Spain. It is a washed rind cheese made with pasteurized goat’s milk. It is produced in a large brick format and aged for about 3 weeks before market.

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Drunken Goat cheese wedge
Drunken Goat cheese wedge

Drunken goat is soaked in Mourvèdre red wine for two to three days, giving the outside of the cheese a thin purple rind.

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Ameribella soft creamy cheese wedge
Ameribella soft creamy cheese wedge

Ameribella is our semi-soft, washed rind cheese, inspired by the cheeses of Northern Italy, with a salty, savory and mildly lactic flavor. ... It is a pale creamy yellow colored cheese, with a soft cream to orange brown rind.

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