| Name
|
Image
|
Region
|
Description
|
| Bleu Bénédictin
|
File:Bleu bénédictin 02.jpg
|
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
|
File:Cheese Curds with scale measurement.png
|
|
Cheese curds are a key ingredient in poutine.
|
| Oka
|
File:Oka cheese 2.jpg
|
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
|
File:Pikauba (fromage) 03.jpg
|
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.
|
_03.jpg){kind=link}