1965 Queen St E, Toronto, Ontario M4L 1H9, Canada
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(416) 690-3600

Welcome to Alex Farm Products on the Beach

  

- Applewood Smoked Cheddar 

- Black Mountain 

- Caerphilly 

- Cahill’s Whiskey Cheese

- Cashel Blue 

- Marble Cheddar 

- Chesire (Red, Farmhouse) 

- Claret Cheddar 

- Double Gloucester (Regular, Farmhouse, w/Stilton) 

- Dubliner 

- English Beer Cheese

- English Cheddar w/ Ale & Mustard 

- English Mature Cheddar 

- English White Territorial 

- Five Counties 

- Glenphilly

- Godminster 

- Keens Cheddar 

- Lancashire 

- Lincolnshire Poacher 

- Montgomery’s Cheddar 

- Oak Manor Organic Cheddar 

- Red Lion 

- Red Leicester 

- Sage Derby 

- Shropshire (Regular, Farmhouse)  

- Stilton (Reserve, Colston Basset) 

- Wensleydale (Apricot, Cranberry, Pineapple, Cosmopolitan) 

- White Stilton w/ Mango & Ginger

Applewood Smoked Cheddar

Applewood smoked cheddar is a dense, semi-hard cheese. Applewood is not naturally smoked, but is instead treated with an artificial smoke flavouring. The cheese is then coated with mild paprika, giving it a golden-amber appearance. The cheese itself is rather soft in some cases, making it difficult to grate. The smoke flavour does not leave a burnt aftertaste.

   

Colston Basset Stilton

Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton. Made with pasteurized cow's milk, it is ripened for 3-4 months under carefully controlled cool, humid conditions. These farmstead, rustic looking cylinders are made by Colston Bassett Dairy. What makes them unique is the use of traditional animal rennet, not to be found from any other stilton maker. Each bite is exceptionally buttery in texture with a clean, mineral tang that you'll never forget.

Lincolnshire Poacher

It is a hard, unpasteurized cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance. The cheese is matured for 14-24 months depending on when the milk was collected.  It is a slow maturing cheese that takes between 1-2 years to develop a golden, straw-colored yellow pate and spotted brown and gray colour rind. It has a smooth texture and a strong taste. In summer notes of pineapple, toasted nuts, and grass dominate the flavour profile while in winter the taste becomes savoury and almost meaty.