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Our Canadian feature 🇨🇦 is Canotier de l'Isle from , made on Île-aux-Grues, a St. Lawrence island reached only by ice canoe back in the early 1900s. The cheese is firm and rich, with a hazelnut warmth and hints of fruit. 🧀 Made from unpasteurized Brown Swiss cow's milk and aged over a year, it was even crowned Best Canadian Cheese at the 2017 World Cheese Awards. Some of the best cheese in the world is made right here. A little Canadian pride, waiting at Cheesyplace.

If blue cheese has scared you off before, this creamy, buttery one might win you back. 🧀 Gently peppery, milder and less salty than most blues out there. Here's the fun part: those blue veins came from an Auvergne farmer 🇫🇷 who started poking his cheese with a needle to let air in. A technique used in blue cheeses everywhere now. Ours comes from the Dischamp family, perfecting it in Auvergne since 1904. Come give blue another chance at Cheesyplace, link in comments.

Skip the reservation. The best night in starts with a board. 🍷 Build it with three cheeses: one soft, one semi-firm, one aged and firm, so the flavor changes with every bite. Add thin prosciutto for salt, a handful of nuts for crunch, figs and cranberries scattered throughout for sweetness, and jam for a sweet and salty combo. Grab crackers of your choice to bring it all together. Night in, done right.

Vieux Suisse is the mild, buttery Swiss cheese you won't be able to put down. 🧀 A firm, Gruyère-style cheese 🇨🇭 with a nutty flavour and light, sweet aromas, which is exactly why it's so easy to eat. Great for a snack, impressive enough to wow your guests. Pour a crisp white alongside and you're set. Available now at Cheesyplace. Link in bio.

Here's a Canadian cheese built on Swiss tradition. 🧀 Wildwood is made by Cheese 🇨🇦, a family farm in St. Marys, Ontario, by cheesemakers who trained in the Swiss Alps and now make their cheese alongside a Swiss master cheesemaker. It all starts with fresh, unpasteurized milk from their own herd. Wildwood is their alpine-style wheel: an aromatic washed rind, a creamy and herbaceous centre, zesty with a nice balance of salt, a lot like a Swiss Appenzeller. Proof you don't have to cross an ocean for world-class alpine cheese. Available now at Cheesyplace. Link in bio.

A behind-the-scenes look at our Surprise Sampler. 🧀 We hand-pick a selection that balances soft and bold, creamy and firm, packed by hand and shipped fresh across Canada. 📦 The easiest way to discover cheeses you'd never think to pick yourself. We switch it up, so yours could be a completely different lineup. Link in bio.
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Here's what's in this month's box:
–P'tit Sainte Maure, a French goat cheese small enough to fit in your palm.
–Vieux Suisse, nutty and buttery, like a mild Gruyère.
–Germain Triple Crème, one of the richest soft cheeses you can eat.
–Ossau-Iraty, Basque sheep's-milk cheese made by shepherds for centuries.
–And a fig and vanilla jam from Provisions, because every board needs something sweet.

Don't be intimidated by this Prima Donna. 🧀 Prima Donna Maturo is an aged Dutch cheese 🇳🇱 that's refined but doesn't bite: deep butterscotch and caramel notes, the little crunchy crystals that come with age, rich, lightly sweet, and smooth to the finish. Available now at Cheesyplace. Link in bio.

Bonne fête nationale! 🇫🇷 France has given the world a lot of extraordinary things, and Château de Bourgogne is high on the list. 🧀 It's a triple crème from Burgundy: cow's milk enriched with extra cream, so it turns out silky, buttery, and rich, more like crème fraîche than your average cheese. A delicate bloomy rind, and pure indulgence. If you know, you know. Available now at Cheesyplace. Link in bio.

Sometimes the best boards start with a phone call. ☎️ We built this one to order for a client this week, and it's a little trip across Europe in one tray. 🧀 Chaource, a soft and creamy French cheese, like a richer cousin of Brie. Kaltbach Le Crémeux, a smooth, mild Swiss cheese aged in caves.
Ossau-Iraty, a firm and nutty sheep's-milk cheese from the Basque country.
Prima Donna, an aged Dutch cheese with sweet, butterscotch notes.
Finished with Parma prosciutto, salami, a Dalmatian cherry jam, dried fruit, and gold almonds. Want one built for your next gathering? Link in bio.