Top 3 Canadian Semi-hard Cheeses

Upper Canada Cheese is an artisanal creamery located in Jordan Station, in the municipality of Lincoln, in the heart of the Niagara region in Ontario, Canada. This creamery is the only one in Canada that produces all of its cheeses exclusively from the milk of Guernsey cows, known for their rich and nutritious milk. Their farm, Comfort Farm, is situated in close proximity to the creamery and is dedicated to the sustainable raising of these cows. Upper Canada Cheese proudly produces its cheeses in small batches, using traditional handcrafting methods. Their cheeses are distinguished by rich and complex flavors, with each product reflecting the care devoted to the quality of the milk and the aging process. The assortment includes various types of cheeses, from creamy and mild varieties suitable for everyday use to mature cheddars and specialty cheeses with unique aromas such as truffle and herbs.Expand

Oka is a pale yellow Canadian cheese made from raw or pasteurized cow's milk. It has an intense aroma and a semi-firm consistency, while the flavors are creamy, fruity, and nutty. The cheese melts exceptionally well and comes in two main versions: regular, which is aged for 30 days, and classic, aged for 60 days. It is believed that Oka cheese was first produced by Trappist monks from the eponymous city near Montreal. Serve this Canadian classic with cashews, walnuts, pecans, apples, figs, or grapes.Expand

Peau Rouge is a Canadian cheese hauling from Quebec, where it's produced by Les Dépendances. The cheese is made from pasteurized cow's milk and it's aged for at least one year before consumption. Underneath its washed rind, the texture is crumbly and semi-hard. The aromas are intense, while the flavors are nutty, woody, and caramel-like. It's recommended to use Peau Rouge with pizza or pasta dishes. The name of the cheese refers to its reddish rind that develops while the cheese is aged on red pine planks.Expand

Mont St-Benoît is a traditional cheese originating from Quebec. This Swiss-inspired cheese is made from pasteurized cow's milk by the Benedictine monks of the Fromagerie de L'abbaye Saint-Benoît-du-Lac. Underneath its natural rind, the texture is creamy, smooth, supple, and elastic. The aromas are nutty and mild while the flavors are buttery, nutty, mild, and creamy. It's recommended to pair it with light red wines and white chocolate.Expand