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Cheese "Devil's Rock" Blue Cow's Milk
Very light sharp taste, creamy and crumbly (not pressed), with layers of black mould. 38.4% moisture, 31.3% fat. Made with milk, salt, bacterial culture, microbial enzyme, penicillum roquefoerti, calcium chloride. Great for salads or on cheese boards, charcuterie, or with tasting flights.
Thornloe Cheese is located in the Temiskaming Valley, in the heart of the Canadian shield and surrounded by the Boreal forest, in Northeastern Ontario. Thornloe uses high quality, fresh milk with old-fashioned cheese making techniques to produce their fantastic, award-winning cheeses. Thornloe began in 1940, and has changed ownership over the decades. It was more recently owned by Parmalat until 2006, and nearing closure, was acquired by farmers and Gencor, who presently run it as a co-operatively owned business. https://www.thornloecheese.ca/?locale=en