Top 9 Canadian Bloomy Rind Cheeses

Belle Creme is a Canadian triple-cream Brie-style cheese made from pasteurized cow's milk and cream. The cheese is produced in the Québec region and has a bloomy rind. Underneath it, there is a creamy, smooth, and buttery texture with mushroomy and nutty aromas. The flavor of Belle Creme is rich and buttery with hints of salt. It is recommended to serve this cheese with apples and a glass of fruity beer on the side.Expand

Brise du Matin is a Canadian Brie-style cheese produced in the region of Québec. This cow's milk cheese has a bloomy white rind that hides its cream-colored body with a buttery, tender, and creamy texture. The aroma of Brise du Matin is fresh, while the flavors are nutty, buttery, and mushroomy. The flavors become more pronounced with further aging of the cheese. It is recommended to pair it with a glass of blonde ale, which nicely complements the creaminess of Brise du Matin. Interestingly, there is also a low-fat version of this cheese, known as Légère Brise du Matin.Expand

L'Étoile de St-Raymond is a Canadian brie-style triple cream cheese hailing from Quebec. The cheese is made from a combination of pasteurized cow's milk and cream. Underneath its bloomy, ash-coated rind, the texture is creamy, smooth, and buttery. The aroma is mushroomy, while the flavors are buttery, milky, and grassy. This soft cheese has won numerous awards and it was a Bloomy Rind Cheese category finalist at the 2014 Sélection Caseus.Expand

Le Double Joie is a Canadian brie-style cheese hailing from Quebec, where it's produced by La Maison Alexis de Portneuf Inc. The cheese is made from a mix of pasteurized cow's and goat's milk. Underneath its bloomy rind, the texture is creamy, buttery, and runny. The aromas are mushroomy, while the flavors are creamy and buttery. This soft cheese has won many awards, including a Gold Medal at the 2012 World Championship Cheese Contest.Expand

Cendré des Prés is a Canadian morbier-style cheese originating from Quebec, where it's produced by Fromagerie Domaine Féodal inc. The cheese is made from pasteurized cow's milk. Underneath its bloomy rind, the texture is creamy, soft, and buttery, divided by a layer of maple wood ash. The flavors are creamy, fruity, mushroomy, acidic, and buttery, complemented by aromas of white grapefruit, wood, mushrooms, cream, and flowers. Cendré des Prés has won many awards, including a gold medal at the 2008 British Empire Cheese Show.Expand

Caronzola is a Canadian blue cheese originating from Quebec. This Italian-inspired cheese is made from pasteurized cow's milk and cream. Underneath its bloomy rind, the texture is creamy and soft, dotted with blue moulds. The aromas and flavors are mild and creamy. Caronzola is prized because it combines the creamy richness of brie and the tanginess of blue cheese. It's recommended to pair the cheese with ales and lagers in order to bring out the most flavor.Expand

Camembert des Camarades is a Canadian camembert-style cheese hailing from Quebec, where it's produced by La Maison Alexis de Portneuf Inc. The cheese is made from pasteurized cow's milk and cream. Underneath its bloomy rind, the texture is soft and creamy. The aromas are fresh and pleasant, while the flavors are subtle, buttery, sweet, and nutty with notes of almonds. Due to the fact that this cheese is very creamy, it's recommended to pair it with a blonde ale or a red Bordeaux.Expand

Paillot de Chèvre is a Canadian cheese hailing from Quebec. The cheese is made from pasteurized goat's milk and it's shaped into a log with plastic straws rolled along the bloomy rind. Underneath it, the texture is runny, but near the center it's somewhat firmer. The aromas are milky and goaty, while the flavors are tangy and acidic with a nutty finish. It's recommended to pair the cheese with a glass of Riesling, Verdicchio, or Sauvignon Blanc.Expand

Comox Brie is a Canadian cheese hailing from British Columbia, where it's produced by Natural Pastures Cheese Company. This soft cheese is made from pasteurized cow's milk and it's named after a small town of Comox. It ripens from the outside in. Underneath its bloomy white rind, the texture of the cheese is creamy, soft, runny, and buttery. The aromas are pungent and mushroomy, while the flavors are creamy and buttery. Comox Brie has won many awards, including a gold medal at the 2008 World Cheese Championship.Expand