The Cheese Bar

11/05/2024

There are few pleasures in life that stack up to spooning the soft, oozy insides out of a spruce bark wrapped cheese. And, Canada’s Adoray is about as good as they get!

L’Adoray has an orangey rind and an ivory-coloured, supple and creamy paste. Strapped with spruce bark, it features lactic, woodsy aromas and slightly spicy flavours of butter, wood and straw.

The Adoray cheese pays tribute to Adorice and Raymond, respectively grandfather and father of Alain Boyer, Montebello’s artisan cheesemaker, who was inspired by the respect of the word and the value of the work of both men.

The Adoray, was created to highlight the heritage of the Boyer family throughout generations, and was introduced to the public upon the Fromagerie’s 5th anniversary in 2016.

How to serve Adoray
You will want to enjoy this masterpiece at or even beyond its “best before date“. Leave it at room temperature for at least an hour and either enjoy with a spoon or spread on a warm crusty baguette. Pair with some bubbly or your favourite cider.

Cheesemaker

The cheese dairy was established in 2011 following the meeting of two men, Alain Boyer and Guy Boucher. Having worked as a cheesemaker in the past, Mr. Boyer dreamed of owning his own cheesemaking business. Understanding that such a project would be difficult to bring to fruition on his own, he was fortunate to meet Guy Boucher, an accountant by training, who dreamed of owning his own business. Mr. Boucher took on the financial aspects, of the enterprise while Mr. Boyer turned to the production side. Fromagerie Montebello officially opened its doors in June 2011. Located in the former Louis-Joseph Papineau seigneurie, Fromagerie Montebello makes fine cheeses in a nod to the famous 18th century politician.

11/02/2024

Canada’s most Award Winning blue cheese out of Quebec.

Bleu Elizabeth cheese is a semi-soft, blue-veined farm cheese is made with organic, raw cow’s milk. Its natural rind, speckled with ochre spots, shows off lovely bluish, sometimes greenish veins due to the presence of Penicillium roqueforti. It has a balanced salty taste with just a hint of hazelnut. Its mix of regional tastes and its unique character will grab your attention and the refined pleasures it delivers your taste buds will win you over. Le Bleu d’Elizabeth is named in honour of the town where it is made: Sainte-Elizabeth-de-Warwick. This cheese is a consistent award winner at the Canadian Cheese Grand Prix and the Quebec Selection Caseus. It is ripened in-house 6 months.

11/02/2024

L’Origine de Charlevoix has a slightly bloomy orange-coloured rind and an unctuous and runny cream-coloured paste. This cheese features sharp fruity, nutty and animal aromas. It has a rather pungent taste with rich hazelnut notes and a hint of salt.

L’Origine can be enjoyed on any occasion, both in the morning on toasts and at the end of the meal accompanied by a good red wine or a dry burgundy-type white. Plan to take it out of the refrigerator 30 to 45 minutes before consuming it. It can also be served as a hot starter or dessert with different accompaniments such as honey, nuts, fruit, etc.

By evoking the fall of a meteorite on the region 350 million years ago and the resulting mountainous terrain, the name of this cheese is a nod to the terroir unique to the region. The Origin of Charlevoix is considered the Quebec cousin of the French Reblochon and is also used in tartiflette. The mountainous massif of Haute-Savoie recalls the typical geography of Charlevoix.

Cheesemaker

Established in 1948 by the Labbé family, back in the day Laiterie Charlevoix bottled and delivered milk in the village of Baie Saint-Paul. By the 60s, it distributed milk as far as Baie-Comeau, and also transformed it into cream, butter and cheddar. It met with great success until the 70s when industrial-sized dairies began to emerge, an era when artisan and regional dairies and creameries were quickly vanishing. In the 80s, Baie-Saint-Paul’s dairy abandoned its milk-bottling activities to concentrate on cheesemaking.

11/01/2024

Wildwood does not only have an impressive zesty flavour, but also has a very rustic and appealing appearance. This farmstead cheese is made from unpasteurized cow’s milk, and is also inspired by the Appenzeller. The aromatic rind gives the cheese a contrasting texture to the interior and typical aromas associated with washed rind cheeses.

Wildwood is rich and creamy on the palate with a nice balance of salt. This cheese got its name from the dam in St. Mary’s, the town where the cheese is produced. Wildwood tastes excellent in sandwiches or on a cheese platter with fruits, dried meat and bread. It can also be melted very well and used in grilled cheese sandwiches. This cheese is unique in its appearance and taste. One of the three cheese used in making the Stonetown Fondue mix.

Cheesemaker

Hans and Jolanda Weber, both natives from Switzerland, moved to Canada in 1996, bringing along their family with them. It is in St. Mary’s, Ontario, that they decided to start their own dairy farm, and have been milking Holstein cows since then. Having experience in Swiss cheese plants, the couple had always cherished the idea to one day transform their own milk into alpine style cheeses. This dream came true with the arrival of Ramon Aberle, also from Switzerland, who came to St. Mary’s and helped the family business grow into cheesemaking. They’ve been doing farmstead unpasteurized milk cheeses from their own herd of about 120 cows since then, with utmost care to quality and detail, which is why no additives are added to the milk. Aux Terroirs distributes four of them, which are the Grand Trunk, Wildwood, Amazing Grey and Capri Ella.

10/31/2024

Pure decadence.

That’s the best way to describe this gooey fairly mild flavoured Brie-style sheep cheese from France. Nutty and complex, Brebirousse D’Argental is a sheep’s milk cheese that will please any crowd. Brebirousse, French for red sheep, gets its name from its flavourless annatto-tinged edible rind that encases a creamy, silky, spreadable paste with a grassy aroma and a subtle milky sweetness. Pair it with a glass of cava and bring out its savory notes with Rustic Bakery Olive Oil & Sel Gris Flatbread and our some salted Marcona Almonds.

10/28/2024

Looking for some cool cheese for your Halloween Board that also has a story? Here’s one for you!

Grey Owl is a surface-ripened goat’s milk cheese by Fromagerie Le Detour in Notre-Dame-du-Lac, Quebec.
This delicious cheese is named after the revolutionary conservationist Archibald Belaney who was fondly known as Grey Owl for his fascination with Native American culture.

This visually tempting cheese is made with non-animal rennet and pasteurised milk. On the outside, the vegetal ash endows the cheese with a wrinkly, dark, slate-coloured and piquant smelling edible rind. As you cut the cheese into wedges, the snow white paste immediately strikes a contrast with the cloak of a rind.
The interior paste is firm, crumbly and dense, softening at the edge of the rind. As it melts in your mouth, the smooth and silky texture of the cheese offers pleasing sharp and lemony flavours that go perfectly well with a dry Riesling or a nice crisp dry Sauvignon Blanc.

10/25/2024

We just cracked open this stellar of a cheese! Just in time for Halloween. Also known as Boule de Lille, the French Mimolette is a half-hard paste cheese (its name is derived from mi-molle, meaning half-soft). The fabrication of the French Mimolette is modeled after the Dutch Mimolette. In fact, because cheese importation was banned in France by Colbert in the 17th century, the French began making their own cheese. It has been officially recognized since 1935, the date of a treaty between France and Holland. Its natural rind is grey in colour and rugged looking, resulting from the actions of harmless cheese mites. The orange colour of the paste is due to a natural colorant called anatto.

FLAVOUR: The Mimolette is at its best if it is aged for at least 18 months. After this period of time, the paste becomes dry and grainy in texture and salty and fragrant in flavour.

HOW TO SAVOUR: It is best on canapés, diced in a salad, or au gratin if the Mimolette is old.

FRANCE: Cow

10/15/2024

Introducing Senior Discount Tuesdays!

Calling all cheese lovers 65+! Every Tuesday (excluding Dec 24 & 31), enjoy:

20% OFF all cheese purchases (prepacked & off the wheel)
10% OFF all other in-store items

To ensure fairness, we kindly ask seniors to use this discount for personal purchases only.

Thank you for shopping with us, and see you Tuesday!

10/11/2024

Vacherin Mont D’Or is back for a good time, not a long time! This beautiful cheese is a highly coveted, extremely seasonal cheese from Switzerland. The cheese is only made in cooler months when the cows come down from their mountain pastures and there is no longer enough milk to make Gruyere. The cheese is soft and custardy and wrapped with a spruce bark strap. Try it served warm with slivers of garlic and a splash of white wine & good bread. We only have a few wedges available this Thanksgiving. No need to commit to an entire wheel!

10/11/2024

The Truffo is a triple-cream made of pasteurized cow’s milk with a unique taste and appearance. The truffle is a rare mushroom that is coveted by the greatest chefs in all corners of the world. It is an ingredient that is being used more and more often in oils, recipes, and to the delight of cheese lovers everywhere. It is uniquely composed of triple-cream mixed with pieces of Italian truffle. The beautiful layered appearance and the quality of the cheese used, transform this soft cheese into a delicious and exceptional cheese. FLAVOUR The earthy flavour of truffles is dispersed throughout the paste and gives the mushroom’s subtle garlicky flavour to the cheese. The delicate odour of truffle is reminiscent of lush forests and the smell of humid soil.

07/24/2024

Amazing things are happening in our community!

Learn more about Hydro One's support of the Good Greens Food Reclamation Program in Windsor, Ontario.

07/17/2024

See you next Friday! We are finalizing our menu... grilled cheeses will for sure be on the menu ;)

07/13/2024

🚨 Don't Forget! 🚨 Come check us out tomorrow, Saturday, July 13th at The Cheese Bar! We'll be popping up from 9AM to 1PM. 🌟

We’ve got all your faves:
- French macarons
- Gourmet chocolate bars
- Scotch mallows
- Bonbons
- Dubai bars

Plus, Sarah and the team have a feast of goodies including homemade soups, salads 🥗, grab-n-go platters, sourdough bread 🍞, and of course, CHEESE! 🧀

See you there! 😍✨

06/23/2024

Ladies and gents, we hope that you’re having an incredible day! We have been nominated for our new event area, The Space! Would love it if you could take 10 seconds daily during the voting period and vote for The Space! We appreciate the love and support.

MEET OUR NOMINEES: The Space is a community-based space that will be the destination for indoor markets, comedy nights, tastings, workshops, seminars, and mini-conferences.

Vote once per day starting June 17th: https://generatordesign.com/windup/

06/14/2024

06/11/2024

Join us This Saturday for Open Farms at Carolinia Cider Co & The Fruit Wagon from 12-4pm. We will be serving up some delicious grilled cheese sandwiches, panini, wraps, charcuterie and cheese and in house dips with Cedar Valley

The is participating in Open Farms this Saturday, June 15th!

Activities Scheduled for our Downtown WIndsor Farmers Market are the following:
Agriculture-Themed Craft Station
Fall for the world of farming with crafter Amy Riberdy! Kids are invited to unleash their creativity by painting 3D printed mini DWFM tractors and crafting adorable cork farm animals, like cows and chickens. It's hands-on, imaginative, and a perfect way for children to connect with agriculture.

Feathered Friends: Birding Fun with Pelee Island Experts
Join the team from the Pelee Island Bird Observatory for a birding adventure! Kids can test their skills in a bird identification game with exciting prizes, learn to use binoculars like pros, and discover the importance of bird-friendly windows. It's an interactive experience that brings nature closer to home.

Waste Not, Want Not: Food Rescue
Discover the magic of food rescue with Joel Epp from the Southwestern Ontario Gleaners. Learn how to combat food waste and savour the taste of delicious freeze-dried samples. It's an eye-opening journey into sustainable living and food preservation.

Farmyard Face-Painting
Get ready for some face-painting fun with Madison from Sunny Days! She’ll transform kids into their favourite farm animals, from cute cows to playful pigs. It's a delightful way for children to express their farm spirit and leave with a smile.

Herbs and Happiness: Educational Games and Prizes
Explore the wonders of sustainability with Good Greens, and discover tips on reducing food waste. Join in the herb-guessing game, where you can win juicy tomatoes and fun tattoos. It's an educational and playful way to discover eco-friendly practices.

Trash Talk: Food Waste Solutions and Slogan Contest
Step into the world of waste management with the Essex-Windsor Solid Waste Authority. You’ll learn how to handle and minimize food waste and take part in the 'Select the Slogan' contest for the 2025 Green Bin program. Exciting raffle prizes await participants, making it a rewarding educational experience.

Farm Charm: Photo Booth Fun for Everyone
Capture the charm of the farm at our photo booth! With plush vegetables, a wheelbarrow, and ha

04/20/2024

Here are the last few April events we have with availability! Get your tickets through the events page of our website.

04/13/2024

Here are the events we have going on next week!
Go to the Events page of our website to book your tickets!
***Friday April 19th Date Night: Tapas + Wine + Cheese is not yet live on the website at the time of this posting, but please keep an eye out for it to be posted this weekend!!***

04/06/2024

Check out our events next week! Spots are still available and tickets can be purchased through our website.

04/02/2024

Wine + Cheese + Appetizer Pairing

A Tasting Experience with Chef Carmen, Muscedere & The Cheese Bar

FRIDAY, APRIL 12TH FROM 6:30-7:30PM

https://thecheesebar.ca/product/wine-cheese-appetizer-tasting-experience-apr-12th/

We thought it might be nice to kick start the weekend with a cheese, wine and appetizer pairing event. Treat a partner, friend, family member, or come solo and join us for an interactive evening tasting four types of cheese along with four EPIC Wines and the addition of four apps by Chef Carmen. Owner, Sarah Barrette from The Cheese Bar will chat cheese, cheese makers and offer various pairing ideas as Melissa Muscedere from Muscedere Vineyards Estate Winery takes you through a how to taste wine along with tasting notes and pairing suggestions. Chef Carmen will let you know how and why she chose to pair and create based on each cheese and wine being served. This one-hour event is meant to be fun, educational and interactive. A perfect way to celebrate April!

Tasting includes:
4 Muscedere Wine samples
4 types of cheese
4 Appetizers
Crackers & Accompaniments
In-store shopping
Tasting notes
Pairing suggestions

and a 1hr Tasting with The Cheese Bar & Muscedere Vineyards Estate Winery in store.

DATE & TIME
Fri April 12th 2024
6:30 pm - 7:30 pm

LOCATION
The Cheese Bar

03/23/2024

Easter is next weekend! We thought we would let you know what our hours will be so you can plan your visit ahead of time.

Wednesday 9-5
Thursday 9-5
Friday Closed
Saturday 9-2pm + Easter popup

Popup vendors include &

We will also be receiving fresh bread and pastries from and fresh sourdough bread from .and.salt

We highly recommend preordering your platters, breads and iron kettle pastries by Monday!

Please note that we are closed Sun-Tues

02/17/2024

10/27/2023

It’s Halloween weekend…. We have some special platters available for preorder for pick up Friday, Saturday or Tuesday. Be sure to call ahead or DM so we can have enough time to prepare one for you!

10/24/2023

We have a few spots left for tonight’s workshop with Aubyn from Little Bird Event Co. Call the shop or DM if you would like to attend! This 1hr class is $40 and includes a cheese flight and pairing.

10/23/2023

Holiday Wooden Wreath Workshop with Chalk Dirty to Me tuesday, november 14th- 5-6:30pm Workshop explanation: Are you looking for a fun and creative way to get into the holiday spirit? Look no further than our Holiday Sign Workshop! Join us for an evening of festive crafting as we guide you through t...