Translations:List of cheeses/81/en
Canada
| Name | Image | 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 | _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. |