Canada has banned many unpasteurized cow and buffalo milk cheeses from Switzerland, France, Spain, Greece & Italy, due to a cattle-disease outbreak.
This affects the availability of favourites including Brie de Meaux, Morbier, Tomme de Savoie, Vacherin Mont d'Or, and Tête de Moine.
We'll bring back these cheeses the moment we can, but the restrictions are expected to last many months.
Exceptionally rare, wonderfully soft cheeses from Eggemoa, a tiny Alpine producer in northern Italy. Made with raw, unpasteurized milk, they preserve the full character of the land—untainted, expressive, and deeply rooted in place.
A small-format washed-rind cheese that captures the spirit of the Alps in every bite—elegant, aromatic, and lingering with a satisfyingly savoury finish that keeps you coming back for more.
Its distinct sense of place comes from the Brown Swiss cows whose milk is used: grazing freely through wild Alpine pastures and forest clearings all summer long, and nourished exclusively on hay through the winter months. The result is a cheese rooted in seasonality, tradition, and terrain.
A small-format, soft-ripened cheese made from raw cow’s milk and finished with a striking alpine touch: toasted larch needles, hand-harvested by Michael in the forest surrounding the Eggemoa farm.
Beneath its delicate bloomy rind lies a supple, creamy paste with subtle sweetness and refined elegance. The larch refinement adds a gently resinous character—warming the palate with essential oils and lending an earthy, forested complexity to the finish.
~280 g wheels
What to get the man who has everything he needs for Father’s Day? A rare cheese! He is thoroughly enjoying it. His exact words were “Mild and subtle with a texture that is slightly creamy, a lovely aftertaste that lingers and a mild croute.”
🤤
After leaving it in our fridge for a week or so, we began to smell the Steiner cheese. We were wondering should we or shouldn't we pull it out and eat it? Pleasantly surprised when we ate it, smooth and delicious. We let is sit for 30 minutes when we puled it out and it was worth it. Aromatic and tasteful!
Thank you for introducing us to it!
