Top 5 Canadian Blue Cheeses

Glengarry Cheesemaking, based in Lancaster, Ontario, specializes in producing fine artisanal cheeses. The company, which has obtained several awards, offers a range of products including the famous Lankaaster cheese - a gouda-style cheese aged to different maturity levels.

They provide cheesemaking supplies and host educational workshops on cheese production.Expand

Cows Creamery is a cheese producer that specializes in artisanal cheeses, butter, and ice cream. Their products are made using milk from local farms, and they employ traditional methods in their production processes.

The creamery is noted for its cheddar, which is aged for varying periods to develop distinct flavors and textures.Expand

Castle Blue is a Canadian blue cheese hailing from British Columbia. This brie-style cheese is made from pasteurized cow's milk and it's left to ripen from 3 to 10 weeks. Underneath its natural rind, the texture is semi-soft, buttery, and creamy. The aromas are rich and earthy, while the flavors are creamy and piquant with sweet notes. The blue veins are running throughout the paste. It's recommended to pair Castle Blue with a glass of Syrah or Pinot Noir.Expand

Bleu Bénédictin is a traditional blue cheese hailing from Quebec, where it's produced by Benedictine monks at the Abbaye de Saint-Benoit-du-Lac. The cheese is made from pasteurized cow's milk and it's ripened with Penicillium roqueforti for at least 90 days. Underneath its mottled natural rind, the texture is semi-soft, firm, and crumbly with blue veins running throughout the body, while the center is melt-in-the-mouth creamy. The aromas are pleasant and mushroomy, while the flavors are rich and creamy with notes of salt and wood. It's recommended to serve the cheese on a cheese board with crackers and bread. Pair it with a glass of Riesling, Pinot Noir, or Grenache for the best experience. Bleu Bénédictin is an award-winning cheese, and it has won the blue-cheese category in the 2006 Canadian Cheese Grand Prix, among others.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

Bleubry is a Canadian blue cheese hailing from Quebec. The cheese is result of the marriage between brie and blue cheeses, hence the name. It's made from a combination of pasteurized cow's milk and cream. The cheese is usually left to age for 2 weeks. Underneath its moldy rind, the texture is smooth, creamy, and supple. The paste is dotted with blue mold. The aromas are mushroomy and pungent, while the flavors are mild, savory, and creamy. It's recommended to pair it with port or a glass of red wine. Bleubry won many awards, including a bronze medal at the World Cheese Awards in 2010.Expand

Bleu l'Ermite (lit. Blue Hermit) is a Canadian cheese produced by Benedictine monks of the Saint-Benoît Abbey since 1943. This is Canada's first blue cheese, and today its production is overseen by Sylvain Pruneau. The cheese is made from cow's milk and ages for about 60 days. During the period, the mold forms on the cheese, while the inside is lightly veined with blue-green mold. Underneath the moist and thin greyish rind, the texture is creamy and crumbly, while the flavors are mild, mushroomy, nutty, and slightly tangy. The aromas are grassy and herbal, with hints of cellars. It's recommended to serve the cheese on a cheese platter with pears, walnuts, and figs. It can also be crumbled over salads and soups. Pair it with a glass of Riesling or Syrah.Expand