Le Grand Fromage added 10 new photos.
Taking cheese to a higher "elevation"! Enjoy these boards at the Elevation Showcase 4th Annual Ladies Night". This evening from 5pm to 9pm! Wine & cheese and more!🧀🍷🏄🏻🚴🏊🏼🚵🏻 ... See MoreSee Less
Our featured cheese at 15% off for Wednesday July 26 is Bleu Bénédictin, made by Benedictine monks at the Abbaye de Saint-Benoît-du-Lac in Québec. This firm blue-veined cheese is made from whole pasteurized milk and ripened with Penicillium roqueforti for more than 90 days. Bleu Bénédictin has a melted centre and pleasant aftertaste, and retains its natural light grey rind that gives it a wild mushroom aroma. It is mildly salty with woody flavours. ... See MoreSee Less
Our daily special (15% off) for Sunday July 23rd is Queso Manchego, a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Manchego has a distinctive flavour, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. We carry 3 different varieties:
Manchego Semicurado is aged for three weeks to three months, somewhat milder than Curado.
Manchego Curado is aged for three to six months with a sweet and nutty flavor.
Manchego Viejo, aged for at least one year, has firm texture with a sharper flavour the longer it is aged and a rich deep pepperiness to it. It grates well, but can also be eaten on its own or as tapas ... See MoreSee Less
Our daily special (15% off) for Saturday July 22nd is Swiss Emmental, a firm cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Emmental features the characteristic holes or "eyes" that are formed by gas bubbles released by the bacteria that are used in making the cheese. Because it melts so well, Emmental is frequently used in sauces and grilled sandwiches. It is also one of the two main cheeses (along with Gruyère) in the traditional fondue recipe. ... See MoreSee Less
Our featured cheese for Friday July 21st is Alpindon, a local farmstead cheese from the Creston Valley. Not only does Kootenay Meadows Farm use the milk from their own dairy cows to make the cheese, they grow their own feed as well. The spring and summer milk used to make the cheese is exclusively grass-fed, raw and organic, resulting in a high quality, nutrient-dense product, and a complex flavour profile. An Alpine style cheese similar to Gruyère, Comté or Beaufort, Alpindon is aged a minimum of six months, which builds a bold taste and complex flavour profile. ... See MoreSee Less
The featured cheese for Wednesday July 17 is Landana Organic Blue from the Netherlands. Landana Blue is a pleasantly tangy Dutch blue-veined cheese, that is delicious with meats such as steak or chicken. ... See MoreSee Less
Our cheese of the day for Tuesday July 18 is Amsterdammer from Natural Pastures Cheese in Courtenay, BC. This semi-firm cheese has a sweet, buttery taste and nutty overtones with a tangy finish. An all-around versatile cheese, great for cooking, baking and sandwiches, and on cheese plates. ... See MoreSee Less
The featured cheese for Monday July 17 is Maple Cheddar from the Village Cheese Company in Armstrong BC. Canadian farmstead artisanal cheese comes together with Canadian maple syrup in a wonderful treat. A small family owned business, The Village Cheese Company is very proud of its artisan cheeses, produced with natural ingredients and whole milk from the Okanagan Valley. ... See MoreSee Less