Translations:List of cheeses/81/en

Name	Region	Description
Bleu Bénédictin	Made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec	A semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold
Cheddar cheese		Most Canadian Cheddar is produced by a number of large companies in Ontario, though other provinces produce some and some smaller artisanal producers exist. The annual production is 120,000 tons. It is aged a minimum of three months, but much of it is held for much longer, up to 10 years.
Cheese curds		Cheese curds are a key ingredient in poutine.
Oka	Originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada	A semi-soft washed rind cheese, Oka has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company.
Pikauba	Saguenay–Lac-Saint-Jean, Quebec	A semi-firm cow's milk cheese, farmer made by hand, that is recognized by its fine orange rind and its soft, golden paste, strewn with small holes.